[Vegan Rum and Macaroon Souffle, Unmolded — a cold dessert]
...this is another soufflé...and otherwise pretty similar to the Ile Flottante that we had a couple of weeks ago...not in texture but in flavor...
...and of course there are lots and lots of steps to this one...
...and since the first step is to butter a caramel lined mold...you'll need to make some caramel..
.recipe here...
...and line your mold with it...and let it set...
...add some rum to your pulverized macarons...
you can see how I made them from aqua faba in this recipe...
...then add some hot soymilk and sugar...
...then beat some aqua faba to soft peaks...
...and then because this is a soufflé and needs to rise...I added some baking powder...
...and a little xanthan gum...1/4 teaspoon...
...and for good measure...or for going overboard...haha...I also added 1 teaspoon of egg replacer...that should be 'eggy' enough...
...then fold in the whipped aqua faba...
...Julia says it will be quite liquid...
...it's definitely poofy and foamy at this point anyway...
...set it in a pan of water...and bake it for about 45 minutes...
...then make a
VEGAN CRÈME ANGLAISE...
...Julia says that the soufflé will shrink as it cools...
...spread your VEGAN CRÈME ANGLAISE on a serving dish...
...and reverse the soufflé onto it...
...then dissolve the remaining caramel in the mold with some water...
...pour some more VEGAN CRÈME ANGLAISE and the caramel syrup over the soufflé...
...it's a pretty dish...
...and the soufflé sliced and held it's shape perfectly...
...and it went perfectly with a nice cup of tea...
...and it was so delicious...
Substitutions:
...aqua faba and agar for the egg whites
...egg replacer, baking powder and xanthan gum for the eggs
...and all of the subs for the
VEGAN CRÈME ANGLAISE
Mastering the Art of French Cooking (pp. 620-621)
Interesting and weird - you are definitely seeing some recipes from another era! Love, K
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