[Strawberry or Raspberry Cream — a cold dessert]
...Julia calls this recipe "relatively easy to execute"...haha...and as usual...the steps are actually pretty easy...but there are a lot of them...
....first you'll need some
VEGAN BISCUITS À LA CUILLER [Ladyfingers]
...I'm making the raspberry version...and Julia gives instructions for using frozen berries...
...well thawed and thoroughly drained...
...and I'm using this new Plant Cream...
...and Julia gives specific dimensions for the dish...4 X 7...which I don't quite have...so I'm just using foil to make the sides taller...
...arranging the vegan ladyfingers around the dish...
...whipping the vegan cream...I just omitted the egg yolks altogether...
...that cream is pretty amazing...nice really stiff peaks...
...Julia says to force the raspberries through a sieve...but I just blended them with the stick blender...
...and then folded that into the whipped cream...
...and started filling the mold...
...there was plenty of fluff...
...and it looks like the foil sides are holding up well...
...Julia says to cover with waxed paper and chill 6 hours or overnight...
...so here it is the next day...it really held its shape well...
...inverted it...
... and peeled off the round of wax paper...
...it's definitely what I'd call a company dessert...but it's just the two of us...so I made a nice pot of tea for our fancy treat...
...and it sliced perfectly...
...like a cake...
...Julia says to garnish with fresh berries...but we used more of the puréed fruit...
...and oh my goodness is this ever delicious...
Substitutions:
Vegan Cream...we used Country Crock Plant Cream
Vegan Ladyfingers
Recipe here:
Mastering the Art of French Cooking pp. 608-609
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