Plated desserts

Raspberry Moon


Exclusive recipe by Sarah TibbettsDairy-free and veganMakes 12 servings

5 steps

Recipe Step by Step


Raspberry Panna Cotta

200g raspberry purée
300g oat milk
8g SOSA pro panna
10g sugar
500g cashew yogurt

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.


Almond Sable Dough

180g vegan butter
3g salt
135g powdered sugar
45g almond flour
27g egg replacer powder
62g water (for egg replacer powder)
90g all-purpose flour
262g High gluten flour
4.5g lime zest

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.


Raspberry Opaline

100g glucose syrup
100g sugar

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.


Raspberry Mint Sauce

100g raspberry purée
2.75g fresh mint leaves
3.5g lime juice

10g per dessert

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



AN fresh raspberries
AN fresh mint leaves
AN Raspberry Inspiration décor

Assembly and finishing

For décor, use tempered RASPBERRY INSPIRATION and spread between two strips of guitar sheet.  Cut with various small round cutters, then let décor crystalize in a tuile mold to create a curved effect.  For the almond shortbread dough, cut into crescent moon shape along the rim of the bowl (14cm round cutter for the outside and 11cm round cutter for the inside of the crescent).  Bake on a Silpan lined perforated sheet tray at 315 ˚F (157 ˚C) until golden brown.  While the ALMOND SABLE is cooling, sprinkle the opaline on a silpat using a fine sieve.  Bake at 310 ˚F (154 ˚C) until the opaline begins to melt.  Place the baked ALMOND SABLE on the opaline and return to the oven for several minutes.  Remove from the oven and use a microplane to grate RASPBERRY INSPIRATION onto the opaline.  Let cool completely before removing.  When ready to plate, gently place the crescent sable with attached opaline onto the bowl filled with the set and chilled panna, adhering with several drops of glucose.  Arrange the berries on the crescent sable, filling some with raspberry mint sauce.  Garnish with décor and mint leaves.  Serve immediately.