[Vegan Plombieres with Pineapple]
Julia says to '
follow the ingredients and method in the master recipe, but substitute pineapple for the pralin. And instead of soaking the cake in rum, use kirsch or cognac diluted with water'
...master recipe here...
VEGAN CRÈME PLOMBIÈRES PRALINÉES
...I bought this little can of pineapple just for this recipe...the recipe actually calls for crushed pineapple...but FL didn't have small cans of that...and I figured I could just 'crush' this myself...
...and two forks made simple work of that job...
...I put a square of vegan sponge cake into a ramekin...I'd dried it out a bit in the oven first...so it looks a little bit toasted...make your custard and add some vegan whipped cream...I used whipped aqua faba...of course...
...then Julia says to boil down the syrup from the can of pineapple...
...mix a couple of spoonfuls with your custard...
...and then add the crushed pineapple to the syrup...
...stir most of the syrup-y crushed pineapple into the custard...and reserve the rest for a topping...
...spoon the custard over the sponge...
...and top with the reserved pineapple...
...it is a pretty dessert...and Julia says
'For the few minutes it takes to assemble, creme plombibes makes a surprisingly attractive dessert.'...haha...the assembly really does only take a few minutes...everything else takes quite a bit longer...haha...
...it was pretty delicious...a little bit of carmelization...sort of like pineapple upside down cake...
Substitutions:
aqua faba for both the egg yolks and the egg whites...
Earth Balance for the butter...
Mastering the Art of French Cooking (p. 596)
Looks delish!! Love, K
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