Vegan Cherry Trio

Cake

1. First, melt the plant butter. Make sure that it does not heat up too much.
2. Coarsely chop the white chocolate and mix with the baking powder, flour, sugar, vanilla and salt.
3. Whisk the tofu loosely and fold into the mixture together with the melted plant butter and stir gently.
4. Fill the ramekins halfway. Place 2 frozen cherries in each and continue to refill.
5. Bake at 175°C for 25 minutes.

Chocolate mousse

1. Crush the chocolate.
2. Bring 250 ml of the Flora Professional Plant Cream to the boil for whipping.
3. Mix the boiling Flora Professional Plant Cream with the chocolate to beat.
4. Add 750 ml of Flora Professional Plant Cream to beat and beat for approx. 7 min. until a mousse consistency is reached.
5. Refrigerate for at least 3 hours.

Caramel

1. Bring sugar and water to a boil and keep on low/medium heat. Reduce as soon as a caramel color is reached, being careful not to stir.
2. Add plant butter and let it dissolve.
3. Then add Flora Professional Plant Cream to beat.

Honeycomb

1. Grease a baking sheet generously with vegetable oil.
2. Melt the granulated sugar and melt the golden syrup in a high-sided saucepan over low heat. Once melted, turn the heat up a little and let the syrup bubble until it turns a rich, caramel golden color.
3. Stir into the sodium bicarbonate. When the syrup foams, immediately pour onto the greased baking sheet and Allow to cool for 20 minutes.
4. Slide the honeycombs off the tray and chop coarsely.

Pink Pepper Ice Cream

1. To beat, mix the Flora Professional Plant Cream with water, sugar, vanilla, pink pepper and lemon and bring to the boil.
2. Add the xanthan gum and gently puree with an immersion blender.
3. Strain and set aside to refrigerate, then freeze in the ice cream maker.

To serve

1. Arrange the mini cherry pie with a scoop of chocolate mousse in the middle of the bowl. Garnish with a scoop of ice cream, crushed honeycomb pieces, honeycress and amarena cherries.