Coconut and raspberry dream, freely interpreted

Making the recipe

Frozen puree without added sugar Passion fruit

Frozen puree sugar-added Coconut

Frozen puree sugar-added Raspberry

Frozen puree without added sugar Lemon

Vegan cream and raspberry puree

Ingrédients

Frozen puree with added sugar 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.
Puffed amaranth and vegan peanut puree

Ingrédients

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).
Chocolate crumble with hemp seeds

Ingrédients

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 puree. 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.
Passion/Tarragon jelly

Ingrédients

Frozen puree without added sugar Passion fruit – 200 g
Water – 50 g
Agar agar – 3 g
Sugar – 60 g
Tarragon – 2 g

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

Ingrédients

Frozen puree with added sugar Coconut – 150 g
Coconut flour (vegan) – 20 g

Mix all ingredients together, leave to expand, arrange.
Vegan raspberry ice cream

Ingrédients

Frozen puree without added sugar Raspberry – 200 g
Frozen puree without added sugar 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).
Vegan coconut ice cream

Ingrédients

Frozen puree without added sugar 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).

Ewald KNAUF

Ewald Knauf, a German master chocolatier born in 1955, is recognized all over the world for his expertise and craftsmanship in the art of chocolate making.