Fleur de Cassis
Recipe by Jeroen Goossens
Recipe step by step
1
Vegan Coconut Ice Cream
Ingredients
- 855 gr Coconut milk 20% fat
- 190 gr Sugar
- 220 gr Water
- 40 gr Dextrose
- 30 gr Inulin
- 40 gr Coconut liqueur
- 1.5 gr Salt
- Boil the water with the sweeteners and salt.
- When the syrup has cooled, add the rest of the ingredients.
- Churn this mixture in an ice cream machine until -9℃.
2
Vegan Chocolate Cake
Ingredients
- 125 gr Flour
- 17 gr Cocoa powder, Veliche
- 5 gr Dark chocolate Sensation 72%, Veliche
- 110 gr Light brown sugar
- 4 gr Baking soda
- 2 gr Salt
- 3 gr Vinegar
- 35 gr Corn oil
- 120 gr Water
- Mix the dry ingredients.
- Mix in the water and vinegar.
- Mix in the oil.
- Pour the batter into a baking mat of 1cm height.
- Bake the batter for 20 minutes at 160℃.
- Cut out rings that fit into silicone ring molds.
- Repeat the recipe but replace the chocolate with almond praline.
3
Vegan Berry Cream
Ingredients
- 400 gr Berry puree (Boirron)
- 150 gr Orange juice
- 50 gr Cocoa butter, Veliche
- 25 gr Coconut fat
- 80 gr Sugar
- 20 gr Powdered dried dates
- 0.5 gr Arabic gum
- Boil the orange juice.
- Add the berry puree.
- Mix the sugar and Arabic gum.
- Blend this with the puree and juice using a hand blender.
- Blend in the fats.
- Mold the forms (savarin) by filling them and then pouring everything out so that a thin layer remains in the mold.
- Freeze the molds.
4
Vegan Blackcurrant Coulis
Ingredients
• 300 gr Blackcurrants
• 500 gr Orange juice
• 80 gr Raspberry jam
• 4 gr Dried lavender or violet flowers
• 60 gr Crème de Cassis
- Boil half of the orange juice with the dried flowers.
- Boil the other half with the berries and jam.
- Let everything cool, strain it, and mix everything with the liqueur.
Assembly
- Stick the two cake rings together with a 'ring' of raspberry jam.
- Freeze this and soak it with Crème de Cassis liqueur.
- Fill the molded forms with the ice cream and cake rings.
- Freeze at -35℃.
- Unmold and spray the whole with red-purple cocoa butter and gold flakes using an airbrush.
- Serve the dessert by pouring the coulis into the dessert.
- A variation of this dessert is to place it on white chocolate curls and then pour the sauce over it so that it flows underneath.
