White Chocolate + peach custard with ginger buckwheat crumble

Ingredients:

Ginger Buckwheat Crumble: 

1/2 cup sprouted and dehydrated buckwheat

1/4 cup slivered almonds

1 tablespoon lemon zest

1 tablespoon lemon juice

1 tablespoon grated ginger

1/4 teaspoon ground ginger powder

3 tablespoons maple syrup

pinch of salt

Directions:

Toss to coat all the ingredients in a medium sized bowl. Transfer the crumble to a teflex sheet and dehydrate at 115 degrees F overnight or until completely dry. *You can also make our homemade granola instead which is another one of our recipes!

Custard: 

1 Cup + 2 tablespoons cashews, soaked

3 tablespoons lemon juice

1/3 cup agave

1/3 cup cacao butter, melted

2 tablespoons water

1/4 teaspoon salt

1 vanilla bean, scraped (0r 2 tablespoons vanilla extract)

Directions:

In a high speed blender, blend cashews, lemon juice, and agave until smooth. Gradually add cacao butter and then the remaining ingredients. Continue to blend until smooth. Pour into a ring mold and let refrigerate for 2 hours or until set. When firm, remove ring mold carefully, using an offset spatula to keep the edges smooth.

 

Peach Gel: 

1 cup diced peaches

1 tablespoon agave

2 tablespoons water

1/8 teaspoon vanilla powder (optional)

1/4 teaspoon vanilla extract

1/8 teaspoon xanthan gum

Directions:

In a high speed blender, blend the peaches until completely liquified and strain through a fine mesh strainer. Blend the strained peach puree with the rest of the ingredients until perfectly smooth. For a thicker consistency, dehydrate uncovered for 1 hour. Store in squeeze bottle.

Assembly:

1/2 peach sliced

Micro mint for garnish

1 custard set and removed from mold

peach gel

1/4 cup buckwheat crumble

Place two/three slices of peach on plate. Top with custard, buckwheat crumble and peach gel. Garnish with micro mint and edible flowers of choice. Yields about 3 plates.