Tangy Swirl


Lemon cream
415g Water
200g Fresh lemon juice
7g Pectin NH
15g Modified potato starch
15g Citrus fibre
180g Caster sugar
120g Cocoa butter
50g Be BetterTM vegan butter

Almond shortbread
470g Flour
180g Icing sugar
60g Almond powder
4g Salt
240g Be BetterTM vegan butter
160g Water

1000g Raspberry puree
240g Water
160g Sugar
45g Dextrose
45g Glucose powder
6g Super neutrose


Lemon Cream

  1. Heat the liquids at 50°C, and add the powders into the liquid.
  2. Blend to remove lumps and heat to 85°C whisking constantly.
  3. Pour onto fats and emulsify with a hand blender.
  4. Refrigerate overnight before piping.


Almond shortbread

  1. In the mixer, use the paddle attachment. Mix the powders with the fat to form a sandy texture.
  2. Add the remaining ingredients.
  3. Roll out to 3mm thick between two sheets of baking paper and freeze.
  4. Bake for 20 minutes at 160°C to obtain the sables.



  1. In a mixing bowl combine dextrose, glucose, and the stabilizer.
  2. Warm up the water to 45°C and add the dry ingredients while stirring. Bring up the temperature of the mix to 85°C and hand blend. Pour over the fruit puree and hand blend.
  3. Let it mature for 24 hours in the fridge before churning in the machine.