Every time I watch MasterChef, there isn’t a programme that passes where I don’t turn to John and say at some point, “I can make a raw version of that”.
During the MasterChef Final, John threw down the culinary gauntlet for me to actually do it.
To increase the jeopardy …just because making a raw plant-based copy of a fine dining dessert isn’t enough, I committed to make it LIVE on VIDEO, in the Deliciously Raw Kitchen Hangout.
If you’d like to see what happened, you can watch the videos here.
The final result was my raw plant-based take on a chocolate delice with a dehydrated orange tuile and whipped orange curd.
This is exactly the kind of dessert that I teach as part of Sweet Online – a step by step online programme that provides you with all the skills and technical know-how you need to make your own healthy raw desserts and treats.
There are infinite possibilities once you have mastered these skills – you’ll be able to demonstrate what you have learned at the end of the programme to gain your Certificate in Essential Raw Pastry Arts approved by the Vegetarian Society.
This what Jeannie Vorster said about Sweet Online…
“I ABSOLUTELY LOVED EVERY MOMENT OF IT
I have been to California for courses, to organic farms, to Thailand cities and islands and this was definitely one of my best courses EVER. Even if you know a lot – you learn more. Even if you know nothing, it’s easy enough to follow to learn a lot. Even if it’s for fun or business… it’s worth it. thank you Deb. Love LOVE LOVED it!”
Jeannie Vorster, Fruitful Living Health Shop, South Africa
and here’s the much requested recipe for that MasterChef inspired dessert…
CHOCOLATE DELICE, ORANGE TUILLE & ORANGE CURD
Makes one dehydrator tray
50g golden linseed, ground
The zest of 2 organic oranges
60ml orange juice
30ml maple syrup
1. Using a spice mill, finely grind the linseeds. Using a microplane, remove the zest from the oranges. Juice them. In a bowl, combine the ground linseeds with the orange zest, juice and maple syrup. Whisk it together until there are no lumps of ground linseed. Allow to stand for 20 minutes until the mixture has thickened.
2. Spread the mixture thinly on a teflex sheet. Place the sheet on a dehydrator tray. Dehydrate at 145F for an hour and then turn the temperature of the dehydrator down to 115F and continue drying for a further 6 hours. When it is dry to the touch, flip the tuile onto a chopping board and carefully remove the teflex.
3. Using a sharp knife, score around a 3 inch chef ring (the same size as the delice mould) and cut out circles from the tuile sheet. Return the circles to the dehydrator for 2 hours to finish drying. Any off cuts can be dehydrated and enjoyed as a snack. When the tuiles are dry remove them from the dehydrator and lay them on a plate in the freezer until required.
125ml (½ cup) orange juice
100g (½ cup) Thai coconut meat
60ml melted coconut oil
Zest of an orange
In a high-speed blender, whizz together all the ingredients until well combined and smooth. Pour into a container and refrigerate to set.
CHOCOLATE SOFT SPONGE BASE
This will fill 3 of 4 chef rings measuring 3 inches in diameter.
3 rings will give you a taller dessert, however it is so rich that you could easier serve this as smaller portions.
90g wet almond pulp left over from making almond milk (approximately ½ cup)
25g coconut flour
25g cacao powder
45ml (3tbsp) agave
Pinch sea salt
1. In a bowl, combine the wet almond pulp with the coconut flour and cacao powder.
2. Work in the agave and add the salt.
3. Work together until the mixture sticks together when pinched.
4. Divide the mixture between your moulds and press down so it forms a firm base. Place in the freezer to firm up whilst you make the chocolate mousse.
120g (¾ cup) cashews, soaked in water for at least 2 hours or overnight
125ml (½ cup) water
50g cacao powder
60ml maple syrup
45g cacao butter, melted
Pinch sea salt
1. Rinse the cashews well.
2. Blend together all the ingredients until you have a very smooth rich mixture.
3. Divide the mixture evenly between the ring moulds and place in the refrigerator or freezer to set.
1 orange, supremed (see the video in the hangout)
Remove the chocolate delices from the moulds.
Top each one with an orange tuile, three orange supreme and a rocher of orange curd.
The dessert is the last impression that anyone has of a meal – let’s make it count.
SWEET ONLINE: DOORS OPEN SUNDAY 7TH OCTOBER 2018
Sweet will teach you to make raw desserts like a pro. Unctuous custards, mousses and parfaits – all dairy free, raw and completely from plants. Cookies, teabreads and tantalising tarts that look just like you have bought them from a high-end patisserie.
You will be making cheesecakes and delices, incredible ice creams and frozen desserts, speciality sponge cakes and scrumptious bars and slices. Plus, you’ll learn fabulous finishing touches to add the grand finale WOW factor to your dessert.
There are infinite possibilities once you have mastered these skills.
AN OPPORTUNITY TO FURTHER RAISE YOUR GAME AND SAVE MONEY: If you are signing up to the Diploma in Raw Chef Mastery (commencing October 27th), email me for your code for 50% off SWEET ONLINE.