Vegan Shiso Purple and Zallotti Blossom beignet

(For 4 - 6 portions)

• 4 pieces of Zallotti Blossom
• 2 punnets Shiso Purple
• 260gr flour
• 50gr light brown sugar
• 1 pinch salt
• 1 small packet dried yeast
• 150gr soya milk
• 40gr vegan margarine
• orange zest from 1 orange
• icing sugar to dust
• oil to fry

• Mix together flour, sugar, salt, one punnet of Shiso Purple and the flowers from 3 Zallotti Blossom. 
• Melt the margarine.
• Warm up the milk a little and dilute the yeast into it. 
• Using a large mixing bowl, make a wheel with the flour mix and pour the milk and the orange zest in the centre. 
• Make a dough and let proof cover at room temperature until double the size. 
• Lay the dough to 1 cm thick and cut out the beignet. 
• Fry the beignet in oil on both sides and serve with the rest of the Zallotti Blossom, the remainder of the freshly cut Shiso purple and a dust of icing sugar. 

Recipe: Franck Pontais