INGREDIENTS
.
Pastry -
50g The Vegan Dairy Cultured Butter
100g kataifi pastry
Syrup -
50g sugar
50ml water
4 cardamon pods
2 cloves
1 star anise
Rhubarb Puré –
100g rhubarb
40g sugar
50ml water
Plus 1 jar The Vegan Dairy Vanilla Bean Crème to serve
METHOD
🌱 Place all syrup ingredients in a pan and bring to the boil. Simmer for 5mins. Set aside to cool
🌱 Clean and cut rhubarb into 1cm pieces. Mix with sugar and water, and cook until soft. Blend until smooth. Set aside to cool
🌱 Cut 4 x 18cm circles from baking paper. Cut a radius in each circle and form into cones 5cm across. Hold closes with metal paper clip each
🌱 Melt Vegan Dairy Cultured Butter
🌱 Tear 100gm kataifi pastry pulling apart any clumps. Mix into vegan butter
🌱 Pack cones tightly with pastry and place inverted onto a baking tray
🌱 Cook for 10min at 180 degrees celcius
🌱 Carefully remove paper cones after cooking, drizzle with a tablespoon of syrup, and cook for another 5 minutes or until golden
🌱 Place cone horizontally on a plate. Make a scoop of Vanilla Bean Creme and place as if it were a fallen ice cream scoop
🌱 Drizzle with rhubarb puré
