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Hello everyone, I'm Simon, I'm 29 years old and are of Sicilian origin.
About three years ago I moved to England, where he still alive, to labor issues.
It must be said that as a child I always had a passion for cooking, in fact, I remember, on Sunday
when my mother cooked the bread, I was always beside her to prepare some sweet
that almost always ended up in the trash because I was too young to know
the art of cooking. During childhood my parents were often committed to work
and when I came home from school I was cooking. I began to learn about new flavors and new dishes
until, alone, I moved to Catania to attend college, now I cooked all by myself.
Thanks to the few but great friends met in the university town
before I became a vegetarian and then a vegan, in fact, documenting more and more,
thanks to "Just Raw" the first book in Italian on the raw food written by Sara Cargnello
and Stephen Momentè, from 2009 to the beginning of the first steps in this style of life.
Initially I followed him in the summer months, because during those autumn and winter
still felt the need to feed cooked food.
Since May 2013 I was able to embrace the raw food 100%.
My work experience revolve around the scope Clerical,
both in Sicily and Lombardy. At 29 I think it's time to puntae all
on the passion that drove me to this day that both parallel and paca my spirit
while I devote myself to the preparation of raw food dishes.
I want to be part of the team of Raw just to put my passion to good use!
Now let's move into the kitchen. I want to prepare something with you!
Today I will prepare a famous dessert in three layers: the Raw Tiramisu!
Here are the ingredients that will help us. 135 grams of ground almonds with the grinder, 100 grams of cream of dates
Medjoul obtained by blending the dates and water, 2 tablespoons of almond milk
obtained by blending, always in the Vitamix, a part of almonds rehydrated eight hours and five parts water,
2 tablespoons of coconut oil melted at a temperature below 45 ° C,
1 teaspoon vanilla powder, a pinch of salt rose in full. Let's start!
I put the almond flour in the bowl, add the cream of dates, vanilla, pinch of salt,
coconut oil and two tablespoons of almond milk.
I mix and I will get the first state in the Raw Tiramisu! How do I print I chose a ring of 14 square centimeters,
better if higher than this. Towards the mixture into the tin and level well.
Done! Now go in the freezer to solidify.
I'm back! The base has solidified with coconut oil
and I'm going to prepare the second layer chocolate.
There will always serve the bowl and 100 grams of cream of dates, 50 grams of coconut oil melted,
20 grams of raw cocoa and 50 ml of water. To the water and stir in cocoa otterò a liquid cream.
All right! I mixed very well and now I'm going to pour it directly into the bowl.
Add the cream of dates and coconut oil melted. Stir to incorporate everything.
This compound into the mold. Pick it up well: no wastage! And good level.
I'm going to put it in the freezer to thicken and we will continue to do so. See you later!
Here I am again! The other layer is solidified. Now let's do the last layer,
the softer. In blender put 75 grams of cashew rehydrated 4 hours
3 tablespoons melted coconut oil, 2 tablespoons agave juice, half a teaspoon of vanilla powder,
125 ml of water, 250 ml of almond milk, a pinch of salt,
2 teaspoons of lecithin and abundant. I create flutter and cream!
All right! It 'a beautiful cream liquid and put it on the cake. Let us make a nice hearty layer.
Now get back in the freezer for a few hours but always sweet to thicken. See you later!
I'm back here! In my case I spent five hours and the cake is ready, and we can cut off a slice.
Pouncing portion with plenty of raw cocoa.
Guarnirò naked with a cocoa bean and cocoa nibs, namely, cocoa beans reduced grain.
And our Raw Tiramisu is ready! Buon Appetito!