Orange ginger zinger

Orange ginger zinger

By
From
Pana Chocolate, The Recipes
Serves
3
Prep
30 mins
Photographer
Armelle Habib, Chris Middleton

This zesty dessert is bursting with ginger paired with creamy orange ice cream, resulting in a spectacular combination of raw dark chocolate and orange ganache that’s not too rich or heavy. Using the dehydrator to make the ginger cake adds a unique texture to the otherwise soft raw components.

Ingredients

Quantity Ingredient
3 dehydrated orange slices
1 orange flesh, chopped
fresh orange, cut into chunks, to serve
fresh herbs, to garnish

Cacao soil

Quantity Ingredient
65g desiccated coconut
60g cacao powder
5 medjool dates, pitted
pinch himalayan pink salt
2 tablespoons cacao nibs

Ginger cake

Quantity Ingredient
1 flax egg, (1 tablespoon flax (linseed) meal + 3 tablespoons filtered water)
90g cashew meal
90g coconut sugar
pinch himalayan pink salt
1/2 teaspoon grated fresh ginger

Ginger syrup

Quantity Ingredient
3 tablespoons maple syrup
3 tablespoons filtered water
grated fresh ginger, to taste

Chocolate orange ganache logs

Quantity Ingredient
1 quantity chocolate orange ganache, (see chocolate ganache recipe, but prepare using a bar of Pana Chocolate Orange)

Orange ice cream

Quantity Ingredient
small handful goji berries
135ml coconut water
160g cashews, soaked
150g fresh orange
65g coconut meat
75ml coconut oil
160ml light agave nectar
pinch himalayan pink salt

Equipment

Quantity Ingredient
food processor
fine grater
or zester
dehydrator with mesh tray
2-4cm cookie cutter
bain marie

Method

  1. To make the cacao soil, blitz all the ingredients except the cacao nibs in a food processor until the mixture comes together.
  2. Add the cacao nibs, then blitz in a short burst, so the nibs are evenly distributed and slightly chopped.

    Note: This makes ample cacao soil for the dessert. Any remaining mixture is perfect for garnishing coconut ice cream, or serving with granola, coconut yoghurt or chia puddings. Keeps well in an airtight container.
  3. To make the ginger cake, start by making the flax egg. Combine the flax (linseed) meal and water into a small bowl.
  4. Refrigerate for about 15 minutes. The water will be completely absorbed by the flax (linseed) and a soft gel will form.
  5. Blitz the cashew meal, coconut sugar and salt in a food processor until very fine.
  6. Transfer to a bowl and fold in the flax egg and fresh ginger.
  7. Make sure all the ingredients are combined, but be careful not to overmix.
  8. Shape the dough to your desired thickness and then cut into rounds with a cookie cutter.
  9. Place the rounds on a mesh dehydrator tray and dehydrate at 40°C for 24–48 hours.

    Note: The longer you dry the mix, the more a crust will form on the outside of the cakes.
  10. To make the ginger syrup, whisk all the ingredients together in a bowl, then store in the fridge until needed.
  11. Brush syrup onto the ginger cake before serving.
  12. To make the chocolate orange ganache logs, scoop the set ganache mixture out onto a piece of baking paper and roll it into a long log shape.
  13. Return the log to the fridge to set once more.
  14. Once set, cut the ganache log into nine pieces (three pieces per serving).
  15. To make the orange ice cream, soak the goji berries in coconut water for about 15 minutes.
  16. You don’t need many gojis – the more berries the more intense the colour will be.
  17. Once plump, blitz the berries and coconut water with all the remaining ingredients in a high-speed blender until very smooth.
  18. Pass the mixture through a fine sieve to ensure your ice cream is smooth and creamy.
  19. Set in a shallow container in the freezer.
  20. Once set, roughly chop the ice cream and blend it in a food processor until creamy.
  21. Serve immediately.

    Note: If you re-freeze the ice cream after it has been blended for the second time, it may become quite hard. If this is the case, re-blend in a food processor before serving – it will return to that creamy texture in no time. This recipe makes a generous amount. Keep in the freezer and snack on it as you wish. You could use it in ice cream sandwiches, or create a simple dessert garnished with leftover cacao soil.
  22. Assembly:

    Brush ginger syrup onto the ginger cake rounds. Arrange some cacao soil and 2–3 ginger cake rounds on the plate. Add some colour with a slice of dehydrated orange (fresh is OK too) and then arrange 3 ganache logs on top of the orange and cake. When ready to serve, add a quenelle of orange ice cream, some chunks of fresh orange and fresh herbs.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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