INTO THE SUNSET

Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Add the hydrated egg replacer to the mixture and mix well. Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm and freeze until ready to use.

Cream the vegan butter with the sugar and then add the eggs one at a time. Mix in the almond flour, coconut flour and baking powder. Add the coconut milk and mix until smooth. Bake in a 30x50cm mold at 177˚C (350˚F) for 25 minutes. When baked, cool and then freeze.

In a pot, heat the purées to 25˚C (77˚F) and add the glucose mixed with the sugar, pectin and Natur Emul. Bring to a boil. In a bowl, melt the PASSION FRUIT INSPIRATION and add the coconut oil. Pour the hot liquid over the melted couverture and oil in 4 additions, mixing well after each, to create a proper emulsion. Process with an immersion blender. Pour into a container and store in the refrigerator.

Warm the oat milk to 25˚C (77˚F), then add the glucose. Add the Natur Emul. Continue heating until it reaches 85˚C (185˚F). Melt the ALMOND INSPIRATION to 45˚C (113˚F). Add the hot oat milk in a few additions, stirring and finishing with an immersion blender to create the perfect emulsion. Store in the refrigerator overnight.