Harts of Stur Kitchen Issue 08, Winter 2018-19 | Page 27

Learn by Harts
THE KIT LIST
Soy to the World
LSA Serve Tall Dish Set Of Four
RRP: £53.00
Harts Price: £42.40
Master Class Non-Stick Deep
Cake Pan 35 x 24 x 5cm
Harts Price: £15.49
Joseph Joseph Twist 2-In 1
Silicone Whisk Multi Coloured
RRP: £13.00
Harts Price: £10.40
Mason Cash In The Forest
Green S30 Mixing Bowl 21cm
RRP: £19.50
Harts Price: £14.63
rack to cool completely.
4.Whisk the coconut cream, cream cheese, cacao powder and icing sugar
together in a large mixing bowl until fully incorporated.
Add a few tablespoons of coffee and rum, then taste.
Adjust the flavours according to how you like it.
5.Cut 12 discs of sponge to fit into your serving glasses.
Pop a sponge disc in the base of each glass, then a spoonful of cream, then
another sponge disc.
Drizzle in a little more coffee and spoon in another layer of cream. Top
each tiramisu with chocolate shavings and a couple coffee beans. Eat
straight away or chill in the fridge for up to one day.
27
www.hartsofstur.com
About Gaz Oakley
24-year-old Welsh chef
Gaz is one of a new wave
of vegan cooks who are
making plant-based food
exciting and cool.
Follow his work on his
Avant-Garde Vegan
Instagram and YouTube
channels. His first
cookbook Vegan 100
came out of at the start
of the year and has
been joined by Vegan
Christmas, out now.
Extracted from Vegan
Christmas by Gaz
Oakley (Quadrille, £15)
Photography © Simon
Smith