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Soya polar

Soya polar


10

This cute polar bear makes us think of winter and snow which in turn represents Christmas. 

Soya bean panna cotta 

Ingredients

500g soya bean milk

100g whipping cream

60g gelatin mass

60g sugar

Equipment

7cm diameter ring mould

Method

Boil the cream with the sugar.

Stop the heat and add in gelatin mass.

Pour in soya bean milk.

Set in chiller for 4 hours with ring mould.

Smoke almond cream

Ingredients

150g whipping cream (A)

60g almond slice

200g whipping cream (B)

20g honey

Method

Burn the almond slice into dark brown colour.

Infuse with whipping cream (A) for 2 hours.

Sieve away the almond slice and mix well with whipping cream (B) and honey.

Whisk until a medium peak for piping.

Sesame crumble

Ingredients

80g unsalted butter

80g brown sugar

80g almond powder

80g cake flour

8g sesame seeds

Method

Mix well all ingredients into a crumble.

Bake at 165°C for 16 minutes.

Decoration

Use berries such as raspberries and strawberries and mint leaves for decoration. Dust with icing sugar.

To serve

Place the soya bean panna cotta on the plate.

Place the berries, mint leaf and the crumble on the side.

Snow icing sugar on the berries and crumble.

Pipe the smoke almond cream.

Decorate with the Dobla polar bear.

Recipe courtesy of Dobla

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