Are you familiar with farina bóna? Farina bóna literally means “good flour” and is a type of corn flour obtained by fine-milling toasted grain. It originates from Valle Onsernone in Switzerland and was historically part of the daily meal of the local inhabitants. In course of time, the importance of farina bóna decreased and the production was even discontinued awhile.
My first encounter with farina bóna was during our last trip to Ticino. I fell in love with the sweet and rich taste of the flour and immediately knew that it was a keeper. Combined with fresh oranges, this one-colour sweet treat is irresistible. Wait, did I say one-colour? That means eligibility for lovely Lim‘s one-color food challenge Instagram.
Farina bóna custard: Combine 50 g farina bóna with 1 tsp corn starch and 3 g agar agar. Add 250 ml oat milk, taste with vanilla extract and sweeten with rice syrup to your liking. Simmer until thickish. Allow to cool and then combine with an equal part of whipped soy cream.
Farina bóna sponge: For each mug cake, mix 25 g farina bóna, 2 tsp baking powder, 2 tsp vanilla sugar and a pinch of salt. Combine with a mixture consisting of 40 g orange jelly and 25 ml oat milk. Transfer to a mug and bake in the microwave oven for 60 seconds. Allow to cool and then tear into smaller pieces.
Orange crème chantilly: Sweeten soy cream with rice syrup and taste it with orange zest to you liking. Whip until fluffy.
Assembly: On a circle of orange jelly, place pieces of farina bóna sponge and heaps of crushed crunchy corn. On each heap, pipe out dollops of farina bóna custard. Place orange filets and dollops of orange crème chantilly in the free spaces on the circle. Decorate with yellow primrose petals.