Spice parfait meets a combination of fruity-fresh flavors in this delightful dessert creation. The combination of a pleasantly sweetened spice parfait, infused with the warm notes of cinnamon, star anise, and clove, is paired with a vibrant berry compote, creating a taste that dances harmoniously on your palate. This light and indulgent treat is not only a feast for the taste buds but also a visual delight with layers of color and texture. Follow the simple steps below to create this masterpiece that seamlessly blends spice-infused creaminess with the refreshing burst of wild berries. Enjoy the perfect balance of sweetness and spice in every spoonful.

Step 1

Drain the chickpeas over a sieve; Collect 100 ml of liquid. Use the chickpeas elsewhere or freeze them.

Then put 100 ml of chickpea water with 2 g of locust bean gum in a tall container and beat for a few minutes with a hand mixer (= aquafaba and means the stiffening of the cooking juice of legumes).

Whip 100 ml of soy cream and add to the aquafaba together with 3 1/2 tablespoons of yacon syrup, 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of star anise powder and 1 pinch of clove powder and fold in carefully.

Step 2

Line a flat, rectangular plate (or plate, board, etc.) with baking paper, place the metal rings on top and spread the cream evenly in it; the surface should be flat and smooth.

Then place the plate in the freezer for approx. 3 hours.

Meanwhile, for the berry compote, defrost the wild berries. T

hen grate 1/2 teaspoon of orange zest and put it in a saucepan with 150 ml berry juice, 1 1/2 tablespoon xylitol, 1/4 teaspoon vanilla powder and 1 pinch of cinnamon and bring to the boil once and simmer for 2 minutes.

Then mix 1 teaspoon cornstarch with 2 tablespoons of water, add to the sauce and bring to the boil again for 1 min.

Then add the wild berries and mix well; remove the pot from the heat.

Transfer the berry compote to a bowl and leave to cool;

Chop 2 tbsp pistachios and roast fat-free.

Step 3

Take the parfait out of the freezer and let it thaw directly on the plate for 5 – 10 minutes before eating.

Then grasp (warm) the rings with both hands and lift them up so that the parfait slides out of the ring.

Spread the berry compote on top, garnish with blueberries and roasted pistachios and serve immediately.