Raw Danish pastry with nectarines and chocolate

Here is an ambitious pastry that deserves a quiet Sunday: a paper-thin sheet made with macadamia, coconut and Irish moss, dried slowly in the dehydrator until it turns supple and light. Stacked in layers and filled with fresh nectarines, it is finished with a drizzle of raw chocolate. It takes patience, especially for the Irish moss, but the result is surprisingly light. A recipe to keep for unhurried brunches.

Ingredients

Irish moss gel

• 90 g Irish moss, soaked and rinsed (squeezed well before weighing)
• 125 ml filtered water

Pastry

• 150 g macadamia nuts
• 90 g grated coconut
• 1 1/2 teaspoons powdered vanilla
• 5 tablespoons lucuma powder
• 1/4 teaspoon pink Himalayan salt
• 1 1/2 tablespoons organic lemon juice
• 125 ml honey
• 300 ml filtered water
• 1/2 teaspoon sunflower lecithin (optional)
• fresh nectarine halves, for assembling

Raw chocolate

• 50 g raw cacao butter
• 2 tablespoons raw cacao powder
• 2 tablespoons honey

Method

1. Soak the Irish moss until it has softened completely, then rinse it thoroughly under running water.
2. Place it in an airtight container two-thirds full of water, close it and shake vigorously for 30 seconds; change the water and repeat twice.
3. Leave the cleaned moss to soak for a further 3 to 4 hours so that it swells.
4. Cut it into pieces and blend it in a high-speed blender with the filtered water until you have a smooth gel.
5. Grind the macadamia nuts and coconut into a fine flour in the blender.
6. Add the vanilla, lucuma and salt, then mix.
7. Add the Irish moss gel, lemon juice, honey, water and lecithin, and blend until the batter is perfectly smooth.
8. Pour the mixture as thinly as possible onto a dehydrator tray lined with a non-stick sheet, tilting the tray to spread it evenly.
9. Dehydrate for 12 hours at 41 °C, carefully turn the pastry over, then continue for 7 to 8 hours.
10. For the chocolate, gently melt the cacao butter in a lukewarm bain-marie, then whisk in the cacao and honey.
11. Break the pastry into palm-sized pieces, stack them in layers with the peeled nectarine halves and drizzle with chocolate.

Tip

As a last resort, Irish moss can be replaced with agar-agar, but the pastry will be less supple: it is the moss that gives it its distinctive elastic texture. Assemble the layers at the last minute, as the nectarine juice softens the pastry in less than an hour.

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