Sweet “sand”:
- 100 g of walnuts
- 50 g sugar
- 2 tablespoons apple cider vinegar
- 150 g vegan biscuits
Warm up the sugar, along with vinegar in a pan until it turns into caramel. Add the nuts and mix them with the caramel. Pour it onto a baking paper or silicone mat and thoroughly cool it down. Blend it together with the biscuits to the consistency of a coarse sand.
Bitter marmalade:
- 4 oranges
- 250 g of sugar
- grated grains of 5 cardamom capsules
Peel the oranges with a vegetable peeler. Cut the peel into thin strips. Remove all the white parts. Cut the oranges into small parts and mix them with sugar, cardamom and chopped peel. Cook over low heat for about half an hour. Pour it into a jar.
Panna cotta:
- 250 g of coconut milk
- 250 g cooked broad beans
- 100 g maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 teaspoon agar
Mix agar with coconut milk, maple syrup and salt. After 5 minutes boil it stirring for 5 minutes. Blend it with cooked broad beans and vanilla extract to a smooth paste. Pour it into small forms and cool down for a few hours in a refrigerator.
Garnish the plate with a little marmalade and sweet “sand”. Put panna cotta on it straight from the form. Bon Appetit!
Recipe: Mickey Rotten, photo: USTA Magazine
