[Vegan Caramel Almond Cream - a cold dessert]
...Julia calls this a
'surprisingly attractive dessert'...' and then she clarifies that with for the few minutes it takes to
"assemble"...haha...it takes more than a few minutes to make...but she's right the assembly is quick...
...the first thing you want to do is let your spongecake dry out...so I cut some little cakes in half and put them in the oven on low to dry out...
...thaw out some aqua faba...to sub for the egg yolks...
...and put that in a pot...
...add some sugar...flour and boiling almond milk...which you're supposed to add drop by drop...to avoid cooking the egg yolks...but I just poured it in all at once...because it wasn't going to hurt the aqua faba...
...boil slowly for a couple of minutes...
...off heat add some Earth Balance and vanilla...and your custard is done...
...then put some more aqua faba in your mixer and start beating it...
...for a few minutes until stiff peaks form...
...then turn back to page 583...and make some
Pralin
...pulverize the pralin...I used my old coffee grinder...
...fold your aqua faba fluff into the custard...
...until fluffy and incorporated...
...add the pralin...and fold that in...
...and you have a smooth fluffy and creamy mixture...
...get your cakes out and sprinkle them with rum...Julia suggests coffee as well...but I didn't want the coffee flavor in this dessert...
...spoon the custard over the cakes...
...chill for a couple of hours and just before serving sprinkle some more pralin over the top...
...this was really good...creamy and almond-y and sweet...
Substitutions:
aqua faba for both the egg yolks and the egg whites...
Earth Balance for the butter...
Mastering the Art of French Cooking (pp. 594 - 595)
Interesting. I would have never thought to put that all together.
ReplyDeleteLove, K