Raspberry Moon

100g per bowl



In a pot, heat the puree and oat milk to 77 ˚F (25˚C) and add the pro panna powder mixed with the sugar. Bring to a boil. In a bowl, melt the couverture. Pour the hot liquid over the melted couverture in 4 additions, mixing well after each, to create a proper emulsion. Process with an immersion blender and add cashew yogurt. Blend again. Pipe into bowls at 118 ˚F (48 ˚C) and refrigerate.

20g per base

Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let set several minutes, then add to mixture and mix well. Add the AP flour first, mix, then add the high gluten flour and mix just until the dough comes together. Add the lime zest. Roll between parchment to 2mm and freeze until ready to use.

Combine the glucose and sugar and cook over medium heat until the sugar begins to slightly change color (light golden brown). Remove from heat and immediately pour on a silpat lined tray. Cool completely, then grind in a food processor or spice mill to a find powder. Reserve the powder in a dry area until ready to use.

10g per dessert



In a pitcher using an immersion blender, combine all ingredients and blend until smooth. Refrigerate until ready to use.