Vegan Shiso Purple and Zallotti Blossom beignet


(For 4 - 6 portions)

  • 4 pieces of Zallotti Blossom
  • 2 punnets Shiso Purple
  • 260gr flour
  • 50gr light brown sugar
  • 1 pinch salt
  • 1 small packet dried yeast
  • 150gr soya milk
  • 40gr vegan margarine
  • orange zest from 1 orange
  • icing sugar to dust
  • oil to fry


  • Mix together flour, sugar, salt, one punnet of Shiso Purple and the flowers from 3 Zallotti Blossom. 
  • Melt the margarine.
  • Warm up the milk a little and dilute the yeast into it. 
  • Using a large mixing bowl, make a wheel with the flour mix and pour the milk and the orange zest in the centre. 
  • Make a dough and let proof cover at room temperature until double the size. 
  • Lay the dough to 1 cm thick and cut out the beignet. 
  • Fry the beignet in oil on both sides and serve with the rest of the Zallotti Blossom, the remainder of the freshly cut Shiso purple and a dust of icing sugar. 

Recipe: Franck Pontais

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