05/12/2017Verrines - Desserts
Strawberry Verrine with a touch of Bitter Almond
Servings
4
Ingredients
Cups
The sponge cake
- -all-purpose flour 260 (g)
- -sugar 130 (g)
- -soy milk 250 (mL)
- -baking powder 1 (tsp)
- -applesauce 2 (tbsp)
- -apple cider vinegar 2 (tbsp)
The cream
- -coconut milk 415 (mL)
- -soy milk 300 (mL)
- -sugar 150 (g)
- -cornstarch 90 (g)
- -plant-based margarine 100 (g)
- -bitter almond extract
- -strawberries 250 (g)
- -sugar 80 (g)
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Steps
- Prepare the sponge cake: In a mixing bowl, combine the flour, sugar, and baking powder. Whisk in the soy milk until you get a smooth batter. Finish by adding the applesauce and vinegar. Let it rest for 10 minutes.
- Preheat your oven to 180°C (356°F) while you're at it. Pour the sponge cake batter onto a parchment paper-covered baking sheet and spread it evenly across the entire surface. Bake for about 12 minutes. When the edges start to brown, it's cooked ;) Make sure it stays soft in the middle.
- Prepare the cream: In a saucepan, mix the coconut and soy milk. Add the bitter almond extract, then bring to a boil.
- In a mixing bowl, combine the sugar and starch. Pour in the boiling milk and whisk. Return the mixture to your saucepan and cook the cream, whisking, until it becomes thick.
- Blend your cream using an electric mixer (it may become liquid for a moment, but don't worry, it will thicken again as it cools down), add the margarine and blend once more. Taste to see if you need to add more bitter almond extract. Allow to cool.
- Prepare the syrup: In a small saucepan, heat the equivalent of two glasses of water with 80g of sugar and 4 crushed strawberries.
- Cut circles of sponge cake to the size of your dessert glasses (two per glass). Using a brush, soak them with syrup to make them even more tender.
- Assembling the verrines: place a circle of sponge cake at the bottom, add some cream, halved strawberries on the sides, and small strawberry pieces in the center. Add more cream and finish with another circle of sponge cake. Chill in the fridge for 1 to 2 hours.
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Strawberry Verrine with a touch of Bitter Almond
For: 4-5 serv.Difficulty: EasyPreparation: 40 minCooking: 20 min
Ingredients
The sponge cake
- -all-purpose flour 260 (g)
- -sugar 130 (g)
- -soy milk 250 (mL)
- -baking powder 1 (tsp)
- -applesauce 2 (tbsp)
- -apple cider vinegar 2 (tbsp)
The cream
- -coconut milk 415 (mL)
- -soy milk 300 (mL)
- -sugar 150 (g)
- -cornstarch 90 (g)
- -plant-based margarine 100 (g)
- -bitter almond extract
- -strawberries 250 (g)
- -sugar 80 (g)
Steps
Steps
- Prepare the sponge cake: In a mixing bowl, combine the flour, sugar, and baking powder. Whisk in the soy milk until you get a smooth batter. Finish by adding the applesauce and vinegar. Let it rest for 10 minutes.
- Preheat your oven to 180°C (356°F) while you're at it. Pour the sponge cake batter onto a parchment paper-covered baking sheet and spread it evenly across the entire surface. Bake for about 12 minutes. When the edges start to brown, it's cooked ;) Make sure it stays soft in the middle.
- Prepare the cream: In a saucepan, mix the coconut and soy milk. Add the bitter almond extract, then bring to a boil.
- In a mixing bowl, combine the sugar and starch. Pour in the boiling milk and whisk. Return the mixture to your saucepan and cook the cream, whisking, until it becomes thick.
- Blend your cream using an electric mixer (it may become liquid for a moment, but don't worry, it will thicken again as it cools down), add the margarine and blend once more. Taste to see if you need to add more bitter almond extract. Allow to cool.
- Prepare the syrup: In a small saucepan, heat the equivalent of two glasses of water with 80g of sugar and 4 crushed strawberries.
- Cut circles of sponge cake to the size of your dessert glasses (two per glass). Using a brush, soak them with syrup to make them even more tender.
- Assembling the verrines: place a circle of sponge cake at the bottom, add some cream, halved strawberries on the sides, and small strawberry pieces in the center. Add more cream and finish with another circle of sponge cake. Chill in the fridge for 1 to 2 hours.