Cake Poppers
Served with Creation Fine Cape Vintage
Yields 16 portions
Ingredients
- 92g melted butter
- 62g ground almond
- 6 tablespoons aquafaba
- 120g icing sugar
- 37g gluten-free flour
- 30ml elderflower cordial
- 15ml ground ginger
- 150g vegan white chocolate
Instructions
- Combine all ingredients except the melted butter.
- Bake at 180°C for 25 minutes.
- Allow to cool completely.
- Transfer cake mixture to a blender with elderflower cordial and ground ginger.
- Remove mixture from blender and form into 5g round balls.
- Dip balls in melted vegan white chocolate.
- Place in refrigerator to set for 15 minutes.
Tofu Ginger Cremeaux
Ingredients
- 350g silken tofu
- 3 tbsp almond flour
- 3 tbsp maple syrup
- 1 tsp vanilla paste
- 1 pinch salt
- 15ml ground ginger
Instructions
- Add all ingredients to a blender and blend until smooth.
- Transfer to a container and refrigerate until set.
Miso Gelato
Ingredients
- 1 can coconut milk
- 1 can coconut cream
- 30ml miso
- 30g procrema
Instructions
- Combine all ingredients except procrema in a pot.
- Heat mixture (until just warm).
- Allow to cool completely.
- Add procrema and mix well.
- Transfer to a container and freeze.
- Churn according to ice cream maker instructions.
Plum Gel
Ingredients
- 500ml plum puree
- 6g agar agar
Instructions
- Add plum puree to a pot and bring to a boil.
- Add agar agar and stir well.
- Allow to cool and set.
- Blend until smooth.
Pecan Nut Crumble
Ingredients
- 1/2 cup almond flour
- 1/2 cup gluten-free flour
- 3 tsp brown sugar
- 60ml chopped pecan nuts
- 5 tsp vegan butter
Instructions
- Combine all ingredients in a bowl.
- Spread mixture on a baking tray.
- Bake at 180°C for 15 minutes.
- Allow to cool completely before using.
Poached Plums
Ingredients
- 8 plums
- 3 cinnamon sticks
- 5 star anise
- 4 cloves
- 4 tablespoons brown sugar
- Water (enough to cover plums)
Instructions
- Combine all ingredients in a pot.
- Poach for 20 minutes, or until plums are tender.
- Allow to cool in the poaching liquid.
Assembly Suggestion
Layer cremeaux as a base, add crumble, poached plums, plum gel, and a scoop of miso gelato. Finish with cake poppers and additional crumble as garnish.