11/18/2015Bites, to give - Desserts

Crispy Lemon Snacks

Name: Crispy Lemon Snacks
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 20 pcs
Cuisine: Vegan
Ingredients: 15 g plant-based margarine; 40 g soy cream; 85 g cornflakes; 30 g oat flakes; 3 tbsp almond puree; 40 mL glucose; 80 g agave syrup; 50 mL lemon juice; 90 g sugar; 20 g cornstarch; 0.5 sachet agar-agar

Servings

Ingredients

Cups

-plant-based margarine 15 (g)
-soy cream 40 (g)
-cornflakes 85 (g)
-oat flakes 30 (g)
-almond puree 3 (tbsp)
-glucose 40 (mL)
-agave syrup 80 (g)
-lemon juice 50 (mL)
-sugar 90 (g)
-cornstarch 20 (g)
-agar-agar 0.5 (sachet)

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Steps

For the crispy base: Mix the corn-flakes and oat flakes, add the almond puree and mix well.
In a saucepan, heat the glucose and agave syrup, let it boil for 2 minutes. Pour it over the cereal and mix immediately.
Place everything on a sheet of parchment paper and cover with another sheet. Using a rolling pin, flatten your mixture to create a thin layer (about 3-4 mm thick). Set aside and let it rest flat in the refrigerator for 15 minutes.
For the lemon cream: Heat the Pulco, water, sugar, and cornstarch together in a saucepan while whisking.
When the mixture thickens and becomes very viscous, remove from heat and add the soy cream, margarine, and agar-agar. Mix everything well and pour into a container to cool in the refrigerator.
Once the crispy base and the lemon cream have cooled down, spread a thin layer of the cream over the crispy base and cut into small, even squares. It's ready!