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Thursday January 1st, 2015

Chocolate ganache topped with mango mousse

Chocolate ganache topped with mango mousse
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour than pour over the ganache. Serve directly.

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Thursday January 1st, 2015

Chocolate truffels

Chocolate truffels
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well. Refrigerate for at least 2-3 hours. Sift the cocoa powder onto a plate. With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller). Roll each ball through cocoa powder.
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Thursday October 9th, 2014

Lemon-pineapple cake

Lemon-pineapple cake
Posted in : Desserts on by : fleur
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Spring form (20-22 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup vegetable milk or water 2 teaspoons baking powder the zest of 2 lemons 1 teaspoon lemon essence Mix the oil, vegetable milk/water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary. Grease the spring form with a little bit of oil. Pour it into the baking spring form and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.
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Monday July 21st, 2014

Vanilla ice cream

Vanilla ice cream
Posted in : Desserts on by : fleur
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For 4 servings: 2 cups soy milk 250 ml soy  cream 1/2 cup raw sugar 2 teaspoons vanilla extract (or 1 sachet vanilla sugar – 9g ) 3 teaspoons locust bean gum powder Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. It can be served plain or with various toppings (for this one I used  sour cherries in syrup).

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Thursday April 24th, 2014

Strawberry cake

Strawberry cake
Posted in : Desserts on by : fleur
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 180 g (6.3 oz.) flour 125 g (4.4 oz.) margarine (see recipe here ) 50 g (1,8 oz.) raw sugar a pinch of salt Mix the margarine with the sugar until the sugar dissolves. Add the flour and mix well. Roll the dough in the shape of the bake form. Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes. Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp vanilla essence 1-2 tbsps. melted coconut  oil (if you use soft
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Sunday October 6th, 2013

Raw vegan chocolate cake

Raw vegan chocolate cake
Comments : 2 Posted in : Desserts, Raw vegan recipes on by : fleur
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For a medium sized cake, 8-10 servings: Crust: 2 cups walnuts 1/2 cup raisins 1/2 cup of dates 1 tsp vanilla essence Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate. Layer 2: 100 g strawberry jam Spread evenly over the crust. Refrigerate. Layer 3: cashew cream 2 cups raw cashew nuts 3 tablespoons melted coconut butter 2-3 tablespoons raw sugar / maple syrup 1-2 tsp vanilla essence Soak the cashew nuts in water for 2-3 hours. Let it drain. Put all the ingredients in the food processor and process until a
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Sunday September 15th, 2013

Vegan whipped cream

Vegan whipped cream
Posted in : Desserts, Sauces/Creams on by : fleur
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1 tin coconut milk 2-3 tablespoons raw sugar 1 teaspoon vanilla essence 1 teaspoon locust bean gum (optional) Let the coconut milk tin in the refrigerator for several hours (or overnight). Put in a bowl  only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter). The cream can be kept in the fridge up to 2 days.

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