Vegan Fall Time Challenge 🌱

Today, I have the pleasure to present my contribution to lovely Lim’s fall time challenge. On my plate, you’ll find pumpkin, apple, ginger, rose hip and chestnut. And my favorite fall time blossom: mums.

Marbled rose hip panna cotta: Mix 250 g soy cream seasoned with maple leaf syrup to your liking and 1 tsp vanilla extract as well as 4 g agar agar. Simmer for 3 minutes and then transfer to a rectangular dish. Mix 125 g rose hip jam with 125 g soy cream and 4 g agar agar. Taste with 1 tsp vanilla extract. Simmer for 3 minutes. Pour on top of the soy cream mixture and create swirls with a spoon. Allow to set in the fridge.

Gingered pumpkin: Carve differently sized spheres of pumpkin. Simmer in maple leaf syrup seasoned with grated fresh ginger until tender.

Apple roses: Clean your apples and thinly slice them with a mandoline. Marinate them in a mixture consisting of one part lemon juice and one part maple leave syrup until the slices turn soft.

Rose hip glazed chestnut: Roast and peel your chestnuts. Roast them again and, while still warm, coat them with rose hip jam.

Assembly: On a brush stroke rose hip jam, carefully place cylinders of panna cotta as well as with your chestnuts and pumpkin. Decorate with apples folded into roses and chrysanthemum blossom.

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