«Sesame coins» Dessert with Cream and Cashew

To be honest, I’ve never took the raw food seriously. Tell me, how can one eat raw vegetables and nuts all the time?Therefore when I got acquainted with Vladimir Stukotin and was told he was an outstanding raw-cook, I was rather sceptical. People insisted I should add him to Food’n’Chef project.

– Yeah-yeah – I said while chewing delicious juicy slab of meat in Michelin-starred restaurant, the chef of which suggested me to take photos of Vladimir.

– What can he actually cook? Raw carrot? – I tried to joke.

– Never judge the dish before you taste it – the chef replied smiling through his thick moustache.

And when I returned to Kyiv I immediately went to the restaurant where Vladimir was doing his magic.

Tasty dessert should be well and crispy.But I’ll tell you that it’s not nessecary. «Sesame coins» Dessert with Cream and Cashew you don’t need to be heate treated, like all another dishes by Vladimir Stukotin, Raw Chef at Premier Palace Hotel.

Have you ever seen vareniki (Ukrainian national dish) that you don’t need to boil? They are raw! I couldn’t believe it! Dessert recipes, snacks, breakfasts, main dishes, don’t need any heating! My world turned upside down. It is tasty, it looks good and it is also healthy.

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“Sesame coins” dessert with cream made of cashew and Hibiscus flowers recipe

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Recipe type: Dessert

Cuisine: Vegetarian Cuisine

Ingredients

For crusts:

50 g white sesame
25 g black sesame
35 g brown flax

For cream:

150 g cashew
100 g drinking water
50 g honey
30 g lemon juice
25 g coconut oil
10 g hibiscus tea

Instructions

Put sesame and flax seeds into water for 2 hours.
Then put the paste on the silicone mat through round form, ten grams for each separate portion, and let it dry for 7 hours at 38℃.
Ground hibiscus flowers in advance and melt the butter till it’s transparent.
Put the mass into the fridge for 2-3 hours to freeze.
Put the crusts and cream on the dish in sequence, decorate with rose made of coconut, raspberry and mint leaves.

Never judge the dish before you taste it

Never judge, otherwise you may feel ashamed…

About the Author: Vladimir Stukotin, Raw Chef at Premier Palace Hotel

You are what you eat. This is a well-known axiom. Eating fresh food prepared with high-quality products and proper techniques is a valuable donation to a healthy life. But you can do even more for your wellness. Dishes made with love and knowledge are trendy in our restaurants today. That is why I am spreading a raw food philosophy, with its ancient roots and modern interpretation. I am Vladimir Stukotin, a raw chef. I would not say I am unique. But still a rare sample! I am deeply thankful to my parents. They gave me freedom to choose. And day-by-day I am getting more confident of a proper choice I’ve made. My mother cooked well. I could hardly recall any of the dishes she made, but still feel the intimate atmosphere of her kitchen. I used to sit beside the oven and absorb the aromas, tastes and sounds around. I tried to cook first being a curious kid of 7. My borsch was red as fire, tasted hot as fire and required water. Fire-borsch!

4 Comments

Maureen | Orgasmic Chef 31.12.2014 at 08:31 - Reply

I’ve had vareniki in a family home in Lviv but it wasn’t raw. What a beautiful dish! I was the same way about raw until I read this post. I’ll keep my eyes, opinion and mouth open.

Happy New Year1
- Aleksandr Slyadnev 31.12.2014 at 09:32 - Reply
  
  Thank you, Maureen.
  I have raw vareniki recipe by Vladimir too. And I’ll post it soon
St. Vladimir 31.12.2014 at 10:18 - Reply

Thank you, Aleksandr! you are the best photographer! this is great magic photo!)))
good luck, Happy New Year!

p.s. will be held in Almaty, I will be glad to see you! 😉
- Aleksandr Slyadnev 31.12.2014 at 17:34 - Reply
  
  Hi Vladimir. I liked cooperation with you .
  You’re great chef )