Coconut and raspberry dream, freely interpreted

Pastry recipe

Gluten free

Vegan Recipe

For 3 plates

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Coconut and raspberry dream, freely interpreted
Ewald KNAUF

Ewald KNAUF

Pastry Chef, Teacher
Ewald, born in Germany in 1955, is a renowned chocolate master and has been head teacher at Cologne’s Konditorenmeisterschule (Confectioners’ Master School) since 1991, where he has taught about 1000 ...
  1. Vegan cream and raspberry purée

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 200 g
    • Icing sugar - 20 g
    • Cream (100% vegan) - 200 g
    • Cocoa butter (powder) - 20 g
    • Cold gelling agent - 15 g

    Mix the raspberry purée with the icing sugar.
    Add the cold gelling agent and the prepared cocoa butter powder, mix.
    Whip the vegan cream and fold into the previous mixture.
     

    In this step

  2. Puffed amaranth and vegan peanut purée

    Ingredients

    • Roasted puffed amaranth - 40 g
    • Vegan peanut purée - 50 g
    • Almond chocolate - 50 g

    Heat the chocolate, mix with the peanut purée and combine.
    Lastly, add the amaranth. Place between to two sheets of cling film. Roll it out.
    Cut once cold (with a knife or cutter).
     

  3. Chocolate crumble with hemp seeds

    Ingredients

    • Vegan peanut purée - 30 g
    • Coconut fat - 100 g
    • Coconut flower sugar - 100 g
    • Almond chocolate - 100 g
    • Cocoa (powder) - 15 g
    • Coconut flour (vegan) - 150 g
    • Hemp seeds - 125 g

    Melt the coconut fat with the almond chocolate and coconut flower sugar. Add the
    peanut purée. Mix well.
    Leave to cool.

    Mix the coconut flour with the cocoa powder and hemp seeds. Add to the main mixture and knead well. Sieve the dough, mesh size 4 mm.
    Bake the crumbles at 160°C.
     

  4. Passion/Tarragon jelly

    Ingredients

    • Water - 50 g
    • Agar agar - 3 g
    • Sugar - 60 g
    • Tarragon - 2 g

    Mix sugar with agar-agar.
    Bring to a boil the fruit purée with water. Add the water and let it set.
    Pour into a silicon mold, add the tarragon and store in the freezer.
     

  5. Coconut flour

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 150 g
    • Coconut flour (vegan) - 20 g

    Mix all ingredients together, leave to expand, arrange.
     

    In this step

  6. Vegan raspberry ice cream

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 200 g
    • Frozen fruit purée 100% : Lemon - 20 g
    • Icing sugar - 70 g
    • Cream (100% vegan) - 200 g
    • Glucose - 50 g

    Mix together ice sugar and fruit purées. Add the liquid glucose and then, the 100% vegan cream. Blend. Freeze (Pacojet).
     

    In this step

  7. Vegan coconut ice cream

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 200 g
    • Icing sugar - 50 g
    • Cream (100% vegan) - 200 g
    • Glucose - 40 g

    Mix the icing sugar with the Coconut purée. Add the liquid glucose and then, the 100% vegan cream.
    Blend. Freeze (Pacojet).
     

    In this step

  8. Assembly

    Ingredients

    • Raspberries - As required
    • Shiso - As required
    • Chocolate - As required

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