Coming up roses

Coming up roses

By
From
Pana Chocolate, The Recipes
Makes
5
Prep
40 mins
Photographer
Armelle Habib, Chris Middleton

Chocolate, raspberry and rose combine to create a luscious harmony of flavours. Here, they come together to make a rich dessert that looks as beautiful as it tastes. Don’t be daunted by all the components. Just take it one step at a time – it will be worth the effort.

Ingredients

Quantity Ingredient
half a quantity see method for ingredients
baby herbs, to garnish
edibile flowers, to garnish

Chocolate, raspberry and rose mousse

Quantity Ingredient
100g raspberry puree, deseeded
45g bar of pana chocolate rose, broken into pieces
1 teaspoon coconut oil
120g coconut butter, melted
100g cashews, soaked
90ml coconut water
90g coconut sugar
2 tablespoons coconut nectar

Beet chia crisp

Quantity Ingredient
2 tablespoons chia seeds
60ml filtered water
1 teaspoon beetroot powder
2 teaspoons coconut sugar
1 teaspoon cacao powder

Raspberry granita

Quantity Ingredient
60g raspberry puree, deseeded
1 tablespoon coconut water
3 tablespoons coconut sugar

Equipment

Quantity Ingredient
fine sieve
bain-marie
high-speed blender
5 11 cm metal rings
dehydrator
non-stick sheet
piping bag
4 cm metal ring cutter

Method

  1. To make the mousse, start by making a raspberry purée. Blend the raspberries in a high-speed blender until smooth, then strain with a fine sieve to remove the seeds. Set aside.
  2. Melt the chocolate and coconut oil together over a bain-marie.
  3. Blend all the remaining ingredients in a food processor or high‑speed blender until very smooth.
  4. Add the chocolate mixture and blend until all ingredients are incorporated.
  5. Pour the mixture into the five metal rings and set in the freezer.
  6. Keep frozen until needed.
  7. To make the beet chia crisp, mix all the ingredients in a bowl until all the chia seeds are coated with liquid.
  8. Cover and leave at room temperature for approximately 30 minutes, or until the chia seeds have absorbed most of the liquid.
  9. Spread (not too thin) onto a non-stick sheet and dehydrate overnight at 40°C.
  10. Break into shards and store in an airtight container at room temperature until needed.
  11. To make the raspberry granita, start by making the raspberry purée. Blend the raspberries in a high-speed blender until smooth, then strain with a fine sieve to remove the seeds. Set aside.
  12. Whisk all the ingredients together until the coconut sugar dissolves, then freeze in a bowl.
  13. After about 4 hours, or once the granita has frozen solid, scrape with a cold fork to break up the crystals.
  14. Assembly:

    Chill your serving plates and cutlery in the freezer or fridge. Use a 4 cm metal ring cutter to cut out the centre of the mousse (bonus – you can eat this for a snack!). Pop the mousse out of the metal ring and place it in the middle of a cold plate. Pipe dots of chocolate syrup and extra raspberry purée around the top of the mousse ring. Scatter a few shards of the beet chia crisp among the syrup and purée. Scrape the granita over the top of the mousse. Garnish with fresh baby herbs and edible flowers for a little extra colour and freshness, then serve immediately.

Note

  • Place the granita on a frozen plate and keep frozen until ready to serve – it will melt quickly!
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again