This recipe uses the Pidy vegan sweet shortcrust pastry case, which is the perfect base for the the almond and cranberry praline, which balances beautifully with the orange mousse and the Dom Pacello, an orange concentrate that takes its inspiration from France's first orangery.
Almond and cranberry praline
Ingredients100g Sosa Home Gourmet almond pure paste 100g Sosa Home Gourmet Pralicroc almond crunchy nut cream 100g Chocolat Madagascar organic Madagascan dark chocolate (70%) bar |
MethodGentle heat the dark chocolate in the microwave. Add the pure paste and the Pralicroc and mix well to incorporate. Place mixture into a piping bag. Sprinkle a desired amount of cranberries into the bottom of the pastry case. Pipe the praline mixture over the cranberries up to half way of the pastry case and place into the fridge to set. |
Dom Pacello and orange mousse
Ingredients100g Leonce Blanc mandarin fruit purée (1) 70g water (1) 55g caster sugar (1) 15g Sosa vegan mousse gelatine powder 50g Sosa deodorized coconut fat 160g Leonce Blanc mandarin fruit purée (2) 10g Sosa sojawhip 50g water (2) 50g caster sugar (2) 50g Sosa inulin (cold) 0.7g Sosa xanthan gum 25g Grandes Distilleries Peureux Dom Pacello Royal orange original 60% |
MethodMix together the mandarin puree (1), water (1), sugar (1), natur emul, gelcrem hot and vegan mousse gelatin in a saucepan and bring to the boil, whisking constantly. Remove from the heat and using a hand blender emulsify the coconut fat in to the mixture. In a kitchen aid bowl, mix together the mandarin puree (2), water (2) and sojawhip. Then whisk on medium speed until you reach a meringue texture. Combine together the inulin, sugar (2) and xanthan gum. Add this mixture to the meringue little by little and continue to whisk on medium speed for a further 5 minutes. Turn the kitchen aid down to a slow speed and pour slowly the first mixture into the meringue. Continue to whisk until the mixture is all fully incorporated before adding the Dom Pacello. Remove the mixture from the machine and place immediately into a piping bag with a round nozzle and pipe on top on the praline in the cases. These can then be placed into the fridge to set. |
Garnish and case
IngredientsPidy medium (9.1cm) sweet shortcrust pastry vegan tarts Grandes Distilleries Peureux Dom Pacello Royal orange original 60% |
MethodPlace the cranberries and praline in the base and fridge to set. Pipe the orange mousse on top of the praline. Garnish the tart with a pipette of Dom Pacello, Cantonese almonds, orange confit and cranberries. Serve or keep in the fridge for 3 days. |
Recipe by Samantha Rain, Development Chef, Henley Bridge
