Vegan Sunflower Panna Cotta & Olympia Sorbet

Olympia Sorbet

• 1 wheatgrass
• 4 Olympia Cress
• 700g fresh, green apple juice
• 125g sugar
• 170g glucose powder
• 100g lime juice
• 3g guar gum

Method for the Olympia Sorbet

• For the sorbet, blend the freshly juiced green apple juice with the sugar, glucose powder and lime juice for 2 minutes until everything has dissolved.
• Add the wheatgrass and Olympia Cress to the mixture and blend again briefly. Freeze and then pacotize.

Sunflower Panna Cotta

• 200g roasted sunflower seeds
• 800 g water
• 60 g brown sugar
• 20 g sunflower oil, cold-pressed
• ¼ vanilla pod, Koppert Cress Vanilla
• 10 g Jota
• 50 g sunflower seed butter

Method for the sunflower seed panna cotta

• Roast the sunflower seeds well, then blend them with the hot water, vanilla, sugar and sunflower oil to create a fine and homogeneous “milk”. If necessary, pass through a fine sieve.
• Allow to cool with the vanilla pod and leave to stand overnight.
• Mix 500ml sunflower “milk” with 30g Muscovado sugar, 70g sunflower puree and 6g Jota, bring to the boil and pour into a mold or container. Leave to cool and enjoy.

Sunflower crumble

• 50g sunflower seeds, roasted and ground
• 25g hazelnuts, ground
• 75g flour
• 50 g brown sugar
• 50 g vegan butter
• Ground vanilla

Method for the sunflower crumble

• Mix all the ingredients for the crumble, spread on a silicone mat and bake at 180°C for about 8–10 minutes. Leave to cool and blend finely if necessary.

Recipe: Anne Kern