PERSIMMON & GINGER 100%VEG “PANNA COTTA”
ingredients for 4 panna cotta
for the persimmons cream:
• 2 persimmons
• 1 piece of fresh grated ginger
• 2 tablespoons lemon juice
• 2 tablespoons of maple syrup
Peel the persimmons and cut into cubes. Get a piece of ginger as big as a thumb, grate it and pour it into a food processor. Add the remaining ingredients and blend until a persimmon creamypuree. Pour this cream in 4 non stick cups.
for the panna cotta:
• 500 ml soy cream
• 4 tablespoons maple syrup
• 1/2 teaspoon powdered vanilla bourbon
• 2 teaspoon agar agar powder
Pour all ingredients in a saucepan and warm over a low heat until the agar is completely melted. Do not boil the cream.
Pour two tablespoons of hot cream in each cup and mix with the mashed persimmons. Then very slowly, making sure that the orange persimmon creamy puree remains on the bottom of the cup, pour the hot cream into the 4 cups. Leave to cool to room temperature then put the cups in the refrigerator for at least 2 hours.
Decorate panna cotta with berries of white grapes and pumpkin seeds.
PANNA COTTA 100%VEG con CACHI & ZENZERO by UNO cookbook is licensed under a Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Unported License.
Based on a work at http://unocookbook.tumblr.com/post/34351287926/panna-cotta-100-veg-con-cachi-zenzero.
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VEGAN FRENCH CRÉME BRÛLÉE
• 500 ml vegeable double cream (soy, rice, oats … as you prefer)
• 3,5oz raw sugar cane
• 5 tablespoons soy yogurt
• 5 teaspoons arrow root (or cornstarch)
• ½ teaspoon turmeric
• ½ teaspoon vanilla bourbon (or vanilla extract)
Pour into a bowl: the yogurt, the arrow root, turmeric, vanilla and sugar. Mix quickly with a whisk until a yellow cream. Add slowly the double cream stirring with a wooden spoon. Continue to stir, being careful not to create lumps.
Pour the cream into 4 traditional clay cups for crème brûlée (white porcelain cups for baking work as well) then cook in a static oven at 220°F for about 60 minutes. Once cooked let them cool to room temperature then you can keep them in the refrigerator. Before serving, heat the cups in oven a few minutes. Pour a little of raw sugar cane on each cup then, by a chef’s torch, caramelize the sugar to create the characteristic crunchy caramel crust.
If you do not have a caramelizer chef’s torch: pour raw sugar cane on the cream still cold. Put the cups in the oven and warm the cream under the grill until the sugar has caramelized.
CRÉME BRÛLÉE VEGAN VEGAN FRENCH CRÉME BRÛLÉE by UNO cookbook is licensed under a Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Unported License.