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Makes 12 desserts. Plant-Based Recipe.
Recipe Step by Step
01
CHOCOLATE MACARON
140g YUMGO plant based egg white
195g Confectioner’s sugar
30g Cocoa powder
110g Almond flour
50g Water
195g Sugar
Sift together the confectioner’s sugar and almond flour, then mix with half the Yumgo egg white.
Beat the remaining Yumgo egg white until stiff peaks form.Mix together the water and sugar, then whisk the resulting syrup as you heat it to 250°F (121°C).
Incorporate the hot syrup into the beaten whites.
Leave to cool for 5 minutes.Mix this preparation (split into 3 batches) with the sugar and almond flour.
On a baking tray, pipe the dough into 9cm long, 1.1cm wide strips.
Bake at 280°F (140°C) for approx. 15 minutes.
Beat the remaining Yumgo egg white until stiff peaks form.Mix together the water and sugar, then whisk the resulting syrup as you heat it to 250°F (121°C).
Incorporate the hot syrup into the beaten whites.
Leave to cool for 5 minutes.Mix this preparation (split into 3 batches) with the sugar and almond flour.
On a baking tray, pipe the dough into 9cm long, 1.1cm wide strips.
Bake at 280°F (140°C) for approx. 15 minutes.
02
JASMINE TEA AND CHOCOLATE CREAM
390g Oat milk
2g Jasmine tea
20g Cornstarch
22g Sugar
20g YUMGO plant based egg yolk
218g AMATIKA chocolate
4gOrange zest
Heat the oat milk to 175°F (80°C) and add in the jasmine tea.Leave to infuse for 15 minutes.
Mix together the cornstarch and sugar, then add in the milk (with the jasmine tea leaves sifted out).
Cook the cornstarch and sugar until a glossy paste forms.
Add in the chocolate and mix thoroughly.
Add the cold Yumgo egg yolk.
Use the orange zests as decoration.
Mix together the cornstarch and sugar, then add in the milk (with the jasmine tea leaves sifted out).
Cook the cornstarch and sugar until a glossy paste forms.
Add in the chocolate and mix thoroughly.
Add the cold Yumgo egg yolk.
Use the orange zests as decoration.
03
CRUNCHY CHOCOLATE BROWNIES (GLUTEN-FREE BROWNIE)
85g NYANGBO Chocolate
68 g Plant-based butter alternative
38 g YUMGO plant based egg yolk
38 g Water
75 g Sugar
24 g Rice flour
26 g Cornstarch10gPotato starch
1g Baking powder
1g Salt
Melt the chocolate and plant-based butter alternative and add in the sugar, flour, starch, cornstarch, salt and baking powder.
Heat the Yumgo yolk and water to 105°F (40°C) and add them in.
Bake at 320°F (160°C) for approx. 25 minutes.
Heat the Yumgo yolk and water to 105°F (40°C) and add them in.
Bake at 320°F (160°C) for approx. 25 minutes.
04
CRISP
80 g Rice flour
10 g Cocoa powder
55 g Sugar
50 g Flora spread
58 g NYANGBO Chocolate
40 g Grape seed oil
65 g Ground roasted hazelnuts
3 g Salt
Mix together the rice flour, cocoa powder and sugar.
Add in the plant-based butter alternative.
Mix this preparation with the chocolate, oil and hazelnuts.
Bake at 355°F (180°C) for approx. 45 minutes.
Add in the plant-based butter alternative.
Mix this preparation with the chocolate, oil and hazelnuts.
Bake at 355°F (180°C) for approx. 45 minutes.
05
ORANGE BLOSSOM WHIPPED GANACHE
295 g AMATIKA chocolate
368 g Plant-based cream alternative
10 g Orange blossom
Heat the plant-based cream alternative to 185°F (85°C), then mix it with the chocolate.
Once the mixture has cooled, add in the orange blossom.
Once the mixture has cooled, add in the orange blossom.
Assembly and finishing
Cut a rectangle of crispy chocolate brownie about 1cm wide and 9cm long.
On each slice, apply a chocolate macaron half.Spread on some jasmine tea chocolate cream to a thickness of 1cm.
Next, cover with orange blossom whipped ganache.
Use a piping bag to pipe the rest of the ganache.
Sprinkle the dessert with the crisp and orange zest.
The Monki is ready to be enjoyed.