ORDER BY DECEMBER 19TH FOR CHRISTMAS DELIVERY! FREE USA / UK SHIPPING

Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm Onsuri’s exceptional oil comes from Europe’s most prestigious olive varieties grown at the heart of the Fertile Crescent. In Jordan Greek, Spanish and local trees are tenderly cultivated on the sustainable family farm

Shopping Cart

Your cart is empty

Continue Shopping

Dessert: Ripple Berry Sponge, Spiced Winter Custard, Wild Pine Oil - Kirk Haworth

 

Rippled berry sponge, spiced winter custard, wild pine oil

Serves - 4

200 ml (3/4 Cup) Coconut milk
1 Tbsp Lemon juice
3 Tbsp ONSURI Olive oil of your choosing
3 Tbsp Agave
50g (4 Tbsp) Coconut sugar
¼ tsp Bicarbonate soda (Baking soda)
120g (1 Cup) GF Self-rising flour (for every cup of GF Flour, add 1.5 tsp baking soda and ¼ tsp salt)
20g (2 ¾ Tbsp) Corn flour (cornstarch)
1 tsp Vanilla extract


Winter berry compote

250g (about 1 Cup) Mixed berries - blackberries, raspberries, etc (frozen is fine)
100g (14/ Cup) Agave syrup
1 Lime, juiced

Coconut & juniper custard

400ml (1 x 13.5oz can) Organic Coconut milk
1 Tbsp Agave syrup
1 tsp juniper berries, roasted and crushed
2 Star anise, crushed
1 Tbsp Corn flour (cornstarch)
1 Tbsp Water

Pine oil

50g (about 3 Tbsp) Fresh Douglas Fir pine
100ml (7 Tbsp) Grapeseed oil
100ml (7 Tbsp) ONSURI Sensory Blend

Methods

Winter berry compote

1. In a medium sized pan add the winter berries, agave, lime juice.
2. Simmer for 1 hour until jam consistency, take out of the pan and allow to cool.

Sponge

1. Mix the dry ingredients together, add the lemon juice, oil, vanilla & agave. 2. Slowly add the coconut milk mixing with a spatula then a whisk until very smooth & shiny.
3. Add one large spoon of the mix into a small singular baking mold, add a tsp of the compote then fill to the top with more sponge mix.
4. Bake at 170 C (338F) for 12 - 14 minutes.

Custard

1. In a small pan add the coconut milk, juniper & agave bring to a simmer then take of the heat and infuse for 1 hour.
2. In a small mixing ball add the corn flour & water and mix to form a loose paste, put the coconut infusion on the heat and slowly whisk in the corn flour mix.
3. Continue whisking over a medium heat for 5 minutes until the custard has slightly thickened.

Pine oil

1. Add all the ingredients to the blender & blitz on high speed for 6-8 minutes until the pine and oil have emulsified.
2. Pass through a fine sieve, into small cup.

Plating

1. Pour a small amount of the custard into the bottom of small plates or bowls.
2. Place the cake in the center of the plates.
3. Top the cakes with the compote.
4. Drizzle the pine oil all around the cake.
5. Serve.