Plant Based Fruity Delight

RECIPE #1 - Shortbread pastry

Combine the dry ingredients and pour them into the mixing bowl. Add the Plant based butter and mix using the paddle attachment until get a crumble texture. Add the vanilla extract and water and mix again at medium speed until get an homogeneous dough.  Let rest in the fridge for 3 hours, shape and bake at 165ºC for 25 minutes.  

RECIPE #2 - Sponge cake

Make a plant-based solution by mixing Natur Air with the water. Add the oil and vanilla to the Natur Air solution and mix. Beside mix the dry ingredients and pour into the bowl of the robot with the sheet. Add the first preparation gradually while mixing with the paddle attachment. When you have a homogeneous preparation, remove from the machine and pour on a baking sheet with baking paper to a height of 0.8 cm. Let stand for 5 minutes and cook at 180ºC for about 10 minutes.  

RECIPE #3 - Coconut Cream

Combine the coconut milk and coconut purée in a casserole. Besides, combine the coconut fat and the Natur Agrum in a jar. Combine also the sugar and Warmtex and then add to the purées stirring with a whisk. Bring to a boil. Remove from the heat and pour onto the coconut fat. Blend using a stick blender for about 1 minute. Pour into the desired insert silicon moulds. Let to set in the fridge for 3 hours and freeze.

RECIPE #4 - Frutty mousse

Combine purées in a casserole. Heat at 40ºC. Add the sugar (1) and Pectin NHX previously mixed and stir using a whisk. Bring to boil. Remove from the heat and pour onto the Coconut oil and Natur Agrum. Then mix using a hand mixer until you get a homogeneous texture. Beside mix the water and Natur Air and whip into the mixing machine using the whisk attachment. Once whipped add the remaining dry ingredients previously combined. Keep whipping until you get a meringue texture. When the first preparation will be at 55ºC, add the meringue and fold carefully. Use immediately. 

RECIPE #5 - Mango and passion fruit glazing

Combine sugar with Pectin NHX. Heat the water, lemon juice and purée at 40ºC. Add little by little the mixture of Pectin NHX and sugar stirring constantly with a whisk. Once is simmering, add the glucose syrup and bring to boil. Remove of the heat and add the citric acid solution. Stir and pour into the desired container. Cover with plastic wrap skin contact and let 24 hours in the fridge. Use at 40/45ºC.  

RECIPE #6 - Coconut dry meringues

Heat the water (1). Add Natur air and Natur Lin and mix well using a stick blender. Whip the mixture into the machine using the whisk attachment. Cook the water (2) and the sugar until reach 118ºC. Remove from the heat and pour onto the previous mixture little by little. Keep whipping until get a meringue texture. Pipe the meringue in drop shape on a silpad, sprinkle with dry coconut and dry it out into the over at 90ºC.            

ASSEMBLING AND FINISHING

• PCB Création silicon moulds “Palet” (010276)
• Fresh papaya diced in cubes
• Fresh coconut shavings
• WEISS Vegan White Chocolate 35% for decoration
• Fresh micro greens as basil and azina cress

Fill the moulds until half capacity with the mousse. Insert the coconut cream and close with the sponge. Freeze. Glaze and place onto the sable shaped 1 cm larger than the mould size. Place a ring of chocolate decoration on top and fill it with fresh fruits diced in cubes. Place also some dried coconut meringue and micro greens leaves.