Rinse the wheat and soak for one night in a saucepan with 300 ml of water. The next day, add the anise, fennel, coriander and cinnamon to the soaking water and simmer with the wheat on a low heat for 40 to 60 minutes. Later, remove the saucepan from the stove and cool. In the meantime, cook the soy cream according to the recipe (Basic recipe for soy cream). Mix raisins, cinnamon, maple syrup, grated coconut, nuts, orange zest or possibly nut puree into the cooled wheat and stir everything together well.
Later, carefully fold in the soy whip, garnish with fresh fruit and bring to the table.
Thicken with Kouzou or another binder and serve the soy cream separately from the wheat mixture.
Preparation 75 min
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