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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
To make the lemon tart filling: Preheat the oven to 120 Celsius.
Mix eggs with sugar and lemon zest. Add lemon juice & stir.
Whilst mixing, add the cream. Add the batter into a baking tray and put in the oven for 30 minutes. Allow to chill. Break the mixture by whisking the batter until smooth. Add to a piping bag.
For the lemon tart crumble: Preheat the oven to 180 Celsius.
Combine all ingredients in a kitchen machine until a dough is formed. Roll out thinly on a baking tray and bake until golden brown. Allow to cool entirely, and crumble
To make the vanilla ice cream: Bring Flora Plant unsalted with water, sugar, vanilla, salt, and lemon to a boil. Add Xanthan & mix carefully with a hand blender. Sieve and allow to cool. Freeze in ice machine
To make the Pear Brûlée: Peal and poach the pear. Cut into
small rounds. Dry the rounded pears with paper. Sprinkle with sugar & caramelize with a burner.
For the honeycomb: Grease the baking tin with the Flora Plant unsalted.
Make a caramel of the caster sugar and golden syrup. Take of the heat and add bicarbonate, immediately put in baking tin
To Plate: Assemble all parts of the dish onto the plates.
Garnish with Honey Cress and Lime Caviar.
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