Great Chefs Cook Vegan - Linda Long [18]
Mango Purée
1 large or 2 small mangoes, peeled, pitted, roughly cut
To make the Mango Purée: In a blender or food processor, purée mango pieces. If needed, add a teaspoon of water at a time until purée texture.
Garnish
1 mango, cut into small cubes
Micro shiso
Maple syrup
How to Plate: In a small bowl, lightly dress mango cubes with Allspice Vinaigrette. Spoon mixture onto a plate in a line, reserving juices. Using 2 tablespoons, scoop and mold cheesecake into two quenelle shapes and place on each end of the plate. Sprinkle Mango Chips and chopped Spiced Cashews over plate. Spoon Cashew Fruit Granité onto each end of the plate. Garnish dish with micro shiso and drizzle with remaining vinaigrette and maple syrup.
Warm Venezuelan Chocolate Cake with Merlot-Infused Cherries, Lemon Bergamot, and Chocolate Gelato
Serves 8 to 10
Chocolate Gelato
1-1/2 cups almond milk*
3/4 cup chopped young Thai coconut meat (see note)
1 cup coconut water (from the Thai coconut)
1/4 cup sucanat (natural granulated sugar cane)
1/4 cup maple syrup
1/4 cup cocoa powder
2 tablespoons coconut oil
1/4 vanilla bean, split and scraped
*If almond milk is unavailable, make it by blending 1 cup filtered water with 3/4 cup sliced raw almonds until silky smooth.
To make the Chocolate Gelato: In a high-speed blender, combine almond milk, coconut meat, coconut water, sugar, maple syrup, cocoa powder, oil, and vanilla bean seeds; process until smooth. Freeze in an ice cream maker according to the manufacturer’s directions.
NOTE: It is important to learn how to open a Thai coconut and remove the meat. See instructions.
Chocolate Olive Oil Cake
1-1/2 cups cake flour
1 cup sucanat, finely ground in blender
1/4 cup natural cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons white wine vinegar
1 cup brewed coffee
1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
1/4 cup plus 1 tablespoon extra virgin olive oil
To make the Chocolate Olive Oil Cake: Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together vinegar, coffee, vanilla bean, and oil. Pour liquid ingredients into dry ingredients and whisk together until smooth. Pour into an oiled cake pan, Madeleine pan, mini cupcake pan, or readily available mini cupcake liners (using 2 teaspoons of batter each), and bake until the center of the cake springs back when touched, about 10 to 12 minutes. Set on cooling rack to cool.
NOTE: Makes about 2-1/2 cups batter. If using mini cupcakes, the yield of 60 will be more than what is needed for the recipe. Extra can be frozen for future use.
Bittersweet Chocolate Sauce
3-1/2 ounces 70% dark chocolate
1 tablespoon corn syrup
2 tablespoons sugar
3 to 4 tablespoons water
To make the Bittersweet Chocolate Sauce: Coarsely chop chocolate and place in a bowl. Add syrup and sugar to chocolate. Bring water to a boil. Pour about half over chocolate, whisking constantly, adding remainder of water as needed until the sauce is thick and smooth. Set aside.
Merlot-Infused Sour Cherries
1 cup dried sour, or sweet dried cherries (like Bing)
3 cups Merlot or other red wine
2 tablespoons sugar
To make the Merlot-Infused Sour Cherries: Place all ingredients in a saucepan. Bring to a boil and continue to cook for 5 minutes; strain and set aside. Continue to reduce the Merlot until it has a syrup-like consistency, about 20 to 30 minutes. Pour the syrup back onto the cherries and mix well.
Garnish
Cacao nibs
Micro lemon bergamot
How to Plate: Place 3 pieces or muffins of Chocolate Olive Oil Cake on a plate or shallow bowl. Spoon Merlot-Infused Sour Cherries around the cakes. Spoon Bittersweet Chocolate Sauce over the cakes and drizzle around the plate. Sprinkle plate with cacao nibs and spoon Chocolate Gelato in a small mound on the nibs. Garnish with micro lemon bergamot.
Mignardises
Makes approximately 80 pieces (based on size)
1 cup raw cashew butter
1 cup maple syrup
1 cup cocoa powder
1/2 teaspoon vanilla