The Naturopaths Kitchen

1. Preheat the oven to 140⁰C.
2. Place the coconut cream, ½ the xylitol, vanilla seeds, star anise, orange zest and juice into a frying pan over a low heat and simmer until the flavours are well developed (the longer it simmers the more intense the flavours). Remove from heat and allow to cool slightly.
3. Place the egg yolks and remaining xylitol together in a bowl. Beat with a hand/stand mixer until the eggs are pale, fluffy and light. Add the cacao powder and continue mixing.
4. Pour the coconut cream mix slowly into the egg mix while continuing to beat, continue until well combined.
5. Return the mixture to the pan and heat gently, continuing to stir until the consistency has thickened slightly.
6. Evenly pour the mix into 4 ramekins (you can use coffee cups if you don’t have these). Place the ramekins into a rectangle/square baking dish. Pour boiling water into the dish (not the ramekins) until ½-2/3 up the sides of the ramekins. Place the baking dish into the oven for around 30 minutes or until they have set with the centre still wobbly.
7. Remove from the oven and place into the refrigerator overnight to set.
8. When ready to serve, remove the ramekins from the fridge, top each with a small amount of xylitol. Use a brûlée torch to caramelise the xylitol (it won’t blacken, but will go hard once cooled), and return to the fridge for 5-10 minutes. *(You can place the ramekins under a grill if you don’t have a brûlée torch.)
9. Serve with the Lemongrass & Ginger Coconut Ice Cream.

Teneille’s Tips

• If you wanted to make this dessert even more decadent you could add a shot of Grand Marnier to enhance the orange flavour.
• Star Anise has a long history of use in traditional medicine to support healthy digestive function and for the treatment of inflamed joints.
• Would you believe that Star Anise is used in the production of ‘Tamiflu’ an anti-influenza drug! Star Anise is a source of shikimic acid which is used in the production of this drug.