Plant-Based Opal Honeysuckle Dessert: Celebrating Light!
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This time of year is a celebration of light. I’m not just talking about the golden tones that shine down from the Summer Solstice sun - I’m talking about the light that refracts and changes, the light that splits into rainbows of color, the light that produces colors we can only dream of. There’s celestial light from the moon, sun, and stars, but there’s also bioluminescence: the glow of fireflies, mushrooms, and jellyfish, of caves filled with glowworms like stars and tides that break blue on sandy shores.
The ancient Celts believed that the Otherworld existed parallel to ours, occupying the same space but not the same plane. That idea has been echoed throughout history, from ancient mythology to modern shows like Stranger Things. It’s easy for me to believe that there is a hidden world intertwined with this one, especially when you pause to consider just how little we perceive. Whales communicate in deep tones that we cannot even feel. Dogs can smell well enough to detect cancerous cells. Even color is limited for us; pollinators are treated to hidden designs in ultraviolet that adorns flowers, acting as a big billboard of where they can find nectar. There are worlds upon worlds of things we cannot sense because of our own physical limitations; with advances in technology, we are starting to catch glimpses of the shocking intricacies of this magical world. I am sure there will be many more to come!
I have synesthesia, which is a linking of the senses. There are many forms of it (some people can taste words; others can hear shapes.) I have several forms but the most simplistic explanation of my experience is that everything has a color: letters, numbers, words, emotions, people, music notes, touch sensations, tastes, textures, timeframes, etc. Most of my color associations are palpable; that is, I can directly compare them to the color of something that my eyes perceive. But there are a few strange associations that seem to be tied to colors I have never seen in the real world, ones that seem beyond my eye’s limited cones to perceive. I can’t explain it properly, since I lack the ability to see those colors anywhere but inside my own mind. My eyes set the limitations for what I can see and thus describe, but still my mind produces visions that are decidedly not of this world (or at least this body.) What does my brain remember that my eyes do not? What pathways would open in our minds if we knew the answer to that question? When I think of the days of early summer, the association in my mind is perhaps best linked to the ever-changing, always shimmering colors of opals.
Are you as entranced by opals as I am? These shimmering gems that form in specific situations fill me with wonder. Sometimes when I’m walking barefoot on the Earth I picture little pockets of opals deep, deep below my feet, slowly forming and becoming magic.
It takes millions of years for opals to form. Most opal comes from Australia, though there are several known deposits here in the Gem State. Opal is formed from a solution of silicon dioxide and water. As water runs down through the earth, it picks up silica from sandstone and carries this silica-rich solution into cracks and voids, caused by natural faults or decomposing fossils. As the water slowly evaporates, it leaves behind a silica deposit.
Even though opal is the stone associated with October, it seems like a wonderful thing to celebrate this time of year as well. It is truly a stone of opposites: fire and ice, dancing in flashes formed over millions of years. Opal is actually classed as a mineraloid (rather than a mineral) because its structure is slightly unstable; often, it has a pretty high water content that can lead to it cracking or losing its luster in the years after being exposed to air. (This is likely the reason that opal is sometimes considered to be unlucky and why many myths of cursed opals are woven into our collective mythology.)
When I was trying to decide just what an opal might taste like, honeysuckle came to mind. Not all species of honeysuckle are edible, though; it’s important to do your research and choose only edible varieties.Be sure to properly identify the honeysuckle you plan to use and double check edibility through several resources. I have Lonicera japonica, which has edible nectar and blossoms but not fruit. Honeysuckle is delightfully fragrant. It has mild cooling and drying energetics, making it perfect for hot summer days! Picture it like a gentle liquid cooling inflammation and heat build up within your body. I added wild rose petals to make up the bulk of my infusion and compliment the flavor of the honeysuckle.
This beautiful plant-based cake is made with agar-agar and fruit juice, vegan yogurt, coconut milk, and fresh fruit. One great thing about agar agar is that it doesn’t require long setting times and low temperatures to set up. You’ll be surprised at how quickly this dessert comes together; by the time you are finished making one layer, the agar below is generally fully set and ready for the next layer! To make this recipe out of gelatin would be a long process. The texture of agar agar vs. gelatin is different too; agar agar has a pleasant amount of bite to it, while gelatin is a lot softer. I find the texture to be very refreshing! I hope you enjoy this opal cake as much as I did!
Floral infusion:
¼ c. fresh edible honeysuckle blossoms
¾ c. wild rose petals
2 c. water.
Bring the water to a boil, then pour over the flowers and allow to steep for 20 minutes.
Crust:
⅓ c. almonds
⅓ c. seedless dates
¼ c. dried cherries
½ c. shredded coconut
Fruit Layer:
1 c. apricot nectar
½ c. vegan yogurt
½ c. water
2 tsp. Agar agar powder
2 Tbs. sugar
2 c. chopped fruit (I used apricots, cherries, and strawberries)
Milk layer:
1 c. coconut milk
1 tsp. Agar Agar
3 Tbs. sugar
Opal Layers:
1 c. water (x2)
1 c. floral infusion (x2)
2 tsp. Agar agar (x2)
¼ c. sugar (x2)
Assortment of edible luster dusts and powders and glitter
Directions:
Prepare the floral infusion so that it can steep and cool while you prep the other layers. Place a flat-bottomed glass pan in the fridge that’s about 12” x 12” (exact size is not important.)
To make the crust, add all of the ingredients to a food processor and pulse a few times until you have a mixture with the texture of breadcrumbs that sticks together easily. Lightly oil your hands and press the crust down into the bottom of a non-stick springform pan (mine is 8”). Place in the fridge.
For the fruit layer, add the apricot nectar, yogurt, and water to a small saucepan. Add the agar agar and sugar while stirring quickly to prevent lumps. Bring to a boil and cook for 5 minutes. Remove the pan from heat and let cool slightly, for about 30 seconds.
Pour about ⅓ of the mixture into the chilled pan and quickly sprinkle on half of your fruit. The bottom layer will set quickly. Then add another ⅓ of the mixture and the rest of the fruit. Once that has set up, pour over the rest of the mixture. Let set while you prepare the next layer. (*hint: if the mixture starts setting up in the saucepan, transfer it to a heat-safe pourable container and microwave in short, 15 second bursts, stirring in-between until it is a liquid again.)
To make the second layer, add the coconut milk, agar agar, and sugar to a small saucepan. Bring to a boil, whisking constantly, then boil for five minutes. Let cool slightly, then pour over the fruit layer in your pan.
Before you start on the opal layer, get everything assembled. You’ll need a couple of pourable containers, a small whisk, edible luster powders in the colors of your choice, and the chilled glass pan from the fridge.
Add the floral infusion, water, agar agar, and sugar to a small saucepan and bring to a boil, stirring constantly. Cook for another five minutes.
Bring the pan to your work area and set it on a hot pot mat. Pour about ⅓ c. into one of the pourable containers. Add a pinch of luster dust and whisk in well, then pour the mixture into the chilled pan in a blobby shape. Repeat the process with the rest of the colors, reserving ½ c. of liquid. You should cover the bottom of the container with overlapping layers of different shimmery colors. Add white pearl powder to the last half cup and drizzle it over the top, covering as much of the rest of the mixture as possible (you can use your fingers or a rubber spatula to help it spread. Let the layers of color set up, then dump it all out onto a clean cutting board and chop it up into small-medium chunks.
Repeat step 7 with the remaining floral infusion, water, agar agar, and sugar.
Pour a little bit of the new infusion onto the top of the coconut layer, then quickly sprinkle on the chopped pieces. Make sure to add all of them. Gently pour more of the mixture over the top, reserving ½ c. Let chill until set up. Finally, reheat (if needed) the last ½ c. and pour that over the very top to create a smooth finish. Let that set up.
When you’re ready to serve, wrap a slightly damp hot towel around the outside of the pan and wait a couple of minutes. Run a thin knife around the edge of the pan, then open the spring mechanism to release your cake. Transfer gently to a serving platter and garnish with honeysuckles. This dessert really comes to live in the sunshine, where your guests can see the interior sparkles that really do look remarkably like a giant opal!
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Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!