Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com 65

ENTERTAINING & INTERIORS

Raspberry ginger trifl e

The humble trifl e is an easy dessert to create using raw, organic ingredients. Our ginger jam

scroll adds a freshness that cuts through the creamy vanilla custard and sweet raspberry jam.

Once you add some jelly and fresh, seasonal fruit, it’s a winner, whatever the occasion.

Serves 4

Chocolate cherry

hot cross buns

As much as we appreciate the traditional

version of this spicy Easter staple, we think our

buns with a choc-cherry twist are even be er.

Serve them toasted with a sliver of nut bu er for

a ernoon tea. This recipe needs a dehydrator.

Makes 18

INGREDIENTS

• 65g psyllium husk


• 200g Brazil nut pulp


• 1 tbsp ground cinnamon


• 1 tsp ground nutmeg


• 1 tsp ground ginger


• 1 vanilla bean, split lengthways, seeds scraped


• 70g fl ax meal


• 150g coconut sugar


• 2 pinches Himalayan pink salt


• 165g Medjool dates, chopped


• 1 tbsp maple syrup, plus extra for glazing


• 220ml fi ltered water


• 80g sour cherries


• 35g dried cranberries


• 100g Pana Chocolate Raw Cacao, broken
  into chunks
  For the crosses


• 120g cashews, soaked


• 2 tbsp fi ltered water


• 2 tbsp cacao powder

METHOD

1. In a bowl, combine the psyllium, Brazil nut pulp,

spices, vanilla seeds, fl ax meal, coconut sugar and

salt. Ensure there are no clumps in the mixture.

2. Pulse the dates in a high-speed blender for
   4-5 seconds, until they form a chunky paste.


3. Add the maple syrup, fi ltered water and date
   mixture to the dry mix and massage together with
   your hands until combined. Fold through the sour
   cherries, cranberries and chocolate chunks.


4. Divide the mixture into 18 balls (about 3
   tablespoons of mixture each) and place on a non-
   stick baking sheet, leaving gaps of at least 3cm.


5. Using a pastry brush, glaze each bun with a little
   maple syrup.


6. For the crosses, blend the cashews, water and
   cacao powder in a food processor until smooth.


7. Transfer the mixture to a piping bag with a small
   nozzle and pipe a cross on the top of each bun.


8. Place the buns in the dehydrator at 40°C for at
   least 12 hours before serving.

INGREDIENTS

For the raspberry jam

• 195g fresh raspberries


• 40ml rice malt syrup


• ½ lime, zest and juice


• 2 tbsp chia seeds
  For the vanilla custard


• 100g cashews, soaked


• 80ml coconut cream


• 2 tsp rice malt syrup


• pinch Himalayan pink salt


• 1 vanilla bean, split lengthways,
  seeds scraped
  For the ginger jam scroll


• 90g fi ne desiccated coconut


• 90g nut fl our


• pinch Himalayan pink salt


• grated fresh ginger, to taste


• 1 lemon, zest only


• 90ml coconut nectar


• 160g raspberry jam
  (see recipe above)
  For the jellies


• 70g puréed fruit


• 1 tbsp rice malt syrup


• 1 tbsp psyllium husks


• chilli, optional, to taste
  To assemble


• seasonal fruit, sliced,
  to garnish


• baby herbs, to garnish

METHOD

1. For the raspberry jam, blend 150g of the raspberries in a high-speed
   blender with the rice malt syrup and lime zest and juice until smooth.


2. Pour the mixture into a bowl and fold through the chia seeds.
   Refrigerate for 2 hours until thickened, then fold through the
   remaining raspberries. Refrigerate until required.


3. For the vanilla custard, place all ingredients in a high-speed
   blender and blend on high until very smooth. Transfer the mixture to a
   container, and set aside.


4. For the ginger jam scroll, blitz the coconut and nut fl our together
   in a food processor until super fi ne. Pour into a bowl, mix in the salt,
   ginger and lemon zest, then massage the coconut nectar into the
   mixture until well combined.


5. Roll the mixture out between two sheets of baking paper until
   approximately 5cm thick. Remove the top sheet of baking paper and
   spread with 100g of the jam in an even layer.


6. Using the bottom layer of baking paper, roll the mixture up like a
   Swiss roll. Transfer to a tray, refrigerate for 15 minutes, then cut into
   1cm-thick slices when ready to assemble.


7. For the jellies, blend the fruit purée and rice malt syrup in a high-
   speed blender until smooth. Pour into a
   bowl and stir in the psyllium husks.


8. Allow the mixture to sit for 10
   minutes, or until it is thickened and
   gelatinous. Transfer to a piping bag,
   pipe 16 marble-sized dots onto a tray,
   and set in the fridge for 10 minutes.


9. To assemble, layer four slices of
   ginger jam scroll in each serving glass
   with 1 tbsp of the custard, 1 tbsp of the
   remaining raspberry jam, and four of the
   fruit jellies. Garnish with fruit and baby
   herbs and serve.

Pana Chocolate:

The Recipes by

Pana Barbounis,

photography by

Armelle Habib,

Hardie Grant, £16.99

Pana Chocolate:

SWITCH IT UP

Not keen on

raspberries or just

fancy a change?

Don’t miss out on

this treat –

simply swap in

another fruit.

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Pana_Chocolate_MATTZPCathyZP.indd 65 04/04/2017 12:09