Coconut, orange, ginger and toasted hemp seed caramel
For a particularly creamy caramel add in some shelled hemp seed! Grinding them first allows it to melt into a smooth cream.
Ingredients
- 1 block or tin of coconut cream
- 1-2 oranges~ zest and juice
- A good thumb size piece of ginger
- 100 gram of sunflower and or shelled hemp seed
- 25 grams whole hemp seeds
- 100 grams of cashews
- 2 dessertspoons of tahini
- 400 ml milk or alternative
- A little brown sugar to caramelise the tops
- 1 medium saucepan
- Greased individual moulds or larger oven proof dish
- Preheated oven at 180oC
Method
- Just cover the cashews and sunflower seeds with boiling water, leave to soak for about an hour. The shelled hemp seeds go dry into the blender in stage 4.
- Toast the hemp seeds in a dry frying pan over a medium heat until they start to pop, said to be the original popcorn in early Chinese traditions. Let them cool slightly before grinding them in a coffee or seed grinder.
- Bring the milk or alternative, coconut and grated ginger to boiling point and place to one side.
- If using the shelled hemp seeds place them in the blender first, and pulse for a few seconds to grind them, then proceed as follows omitting the sunflower seeds.
- Add about half of the coconut milk into the blender as with the sunflower seeds, cashews and tahini, then pulse for 2 lots of 20 seconds, scrape down the sides each time.
- Add the remaining coconut milk, whole ground hemp seeds, orange juice and zest, blend again until it is thick and creamy.
- Spoon into moulds and smooth out the tops, tap them lightly on a firm surface, then place in the oven for about 30-40 minutes or firm at the centre.
- Remove from the oven and sprinkle the sugar evenly on top, place under a preheated gill to caramelise the tops. Cool slightly, serve with a spoonful of nut cream placed in the centre, a sprig of mint adds a final touch.
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