The 30-Minute Vegan's Taste of Europe by Mark Reinfeld

Author:Mark Reinfeld [Reinfeld, Mark]
Language: eng
Format: epub
ISBN: 9780738216164
Publisher: Da Capo Lifelong Books

CUSTARD

1 cup soy or coconut creamer, or soy or coconut milk

2 tablespoons agar flakes (see note)

12.5 ounces silken firm tofu

¼ cup agave or coconut nectar (see page 261)

2 teaspoons vanilla extract

Pinch of sea salt

4 fresh mint leaves

CARAMEL SYRUP

¾ cup Sucanat or organic brown sugar (see page 261)

¼ cup water

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

1.Prepare the custard: Place the creamer and agar flakes in a saucepan over medium-high heat. Cook until the agar flakes dissolve, about 12 minutes, whisking frequently.

2.Meanwhile, place the tofu, agave nectar, vanilla extract, and salt in a blender.

3.When the agar flakes dissolve, pour the creamer mixture into the blender and blend well. Pour into four 4-ounce ramekins and place in the refrigerator. Refrigerate until firm, about 30 minutes.

4.Prepare the caramel sauce just before serving: Place all of its ingredients in a saucepan over low heat. Cook for 5 minutes, stirring frequently.

5.To serve, flip the ramekins over onto a serving plate and top each with 1 tablespoon of sauce. Garnish with mint leaves before serving. Can you say Yumalicious!?

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.