I belief that this is gonna be your new favorite dessert because it has no sugars, is vegan, is healthy...
and is delicious! you are gonna love it!
A lot of people doesn't eat desserts to eat healthy, and I include myself into this group
to avoid added sugars, to avoid flours... to avoid to a lot of things that doesn't fell right to my body
but is really difficult to resing to your favorite desserts... in my case, crema catalana
is my weakness, is a dessert that I love the flavor. Every time I go to a restaurant and I like the crema catalana
that restaurant won a pice of my heart, honestly.
but it has a big problem! for every 500ml of wilk has 45g of added sugars
is a sugar bomb... and then the sugar on top to caramelize it... is a double bomb!
so we are gonna make a vegan version and without sugars. We are gonna adapt it so we can fit it in our healthy diet
avoiding these sugars we can take a sword of crema catalana
is you like creme brulee you are gonna like this recipie as well because the soia milk is a vanillia one
is like a creme brulee, but is a crema catalana, and it is awsome because is vegan and without sugars!
is superhealthy and supertasty!
this recipe is super simple, we just need a pot with 500ml of soia milk, cinnamon stick, peel of 1/2 lemon
or 1/4 of lemon, depending on how much you like the lemon flavor. Then you bring it to boil
and when starts to boil you remoove it from the stove. Cover it with film and infuse for 10 min.
so it absorbs the flavor of the lemon and the cinnamon
once is infused, we remoove the cinnamon and lemon peels, and back to the stove.
once back to the stove, we add the slurry with the corn starch, and we bring it to 63º Celsius to thicken the mix.
remove it from the stove and our desert is ready
let's add the soia and vanillia milk, the lemon peel and the cinnamon
and bring it to boil
not too much heat, to avoid to burn it. 7 out of 10 in induction is good, and medium high fire on gas is good.
while it heats, I'm gonna explain you the trick of cornstarch. It coagulates at 63 degrees,
so if I add this directy to the liquid is gonna create lumps and is not gonna thicken the mix propperly.
the way to avoid it is to create a cold mix with the liquid that we use to boil and the cornstarch, called slurry.
I don't how how to pronunce it :D
we create a cold mix, with the same liquid that we are gonna thicken.
so if I'm using the soia milk now, then I keem som of it to make this slurry.
then when the one on the stove is hot I add the slurry and stir it until it thickens
at 63º Celsius. That's the way to avoid lumps
it is boiling
let's remove it from the stove, cover it with film
and a lid on top
has been like 8 minutes infusing, so let's make the slurry
some of the vanillia soi drink, cold, and now mix it with a fork or a vinnaigretes whisk
is really useful if you have one of these, for salads dressings
just pour the cornstarch to the cold soia drink and stir it until it is well mixed
is allready infused, and the slurry is ready, we just need to mix it and thicken it
I recommend you a wooden spoon to avoid adding air into the mixture
is not a whisked dessert, so just moove it with a spoon. Plastic out, lid out
cinnamon and lemon out
stove again antil it heats up, then we add the slurry and stir
We know is ready when the mix sticks to the spoon
we just need to plate it now, it smells so good! when you make it at home...
I beleif that this is gonna be your new favorite dessert
because has no sugars, is vegan, is healty... and tastes awsome!
when is cooling down, is starts to get the pudding concistensy, like crema catalana
so before it coolds down we need to plate it. There anothe option, to wait it to cool down and then portion it with pastry bags
that's another option, so you know it
there you have some ideas to plate it, the traditional one in a mud ramekin, but you can have it in a tasting glass
Or a drinking glass, or a jar with a lid that is really trendy, so when it gets to the table and you open it
you open it and you get all the aroma, and it is super original
just choose hwo you want to plate it. I'm jsut giving you some ideas, and I love the mud ramekin
so just pour it carefuly
and now just let it rest on the fridge for 2 or 4 hours
the more time the best is gonna be. If you eat it warm is not the same, let it rest
2 hours have passed, and is ready, you can see it's consistency. That's what we look for
you know that is ready when you shake it and is fluffy
it has this consistency of a gelatine and is cold
don't shake it after 20 min because you are gonna smash it
be patient and wait, 2 hours is enough, 4 the best.
is perfect and ready to eat
and as you can see you can have other presentations
it is original that when is dessert time you appear with the surprise dessert
I don't have the 4th one because iplated it on the ramekin and is a 4 pax recipe
but then you show up on the table with your 4 healthy crema catalana
that's just another idea of plating
so when you have guests at home you can do it original
that look yumi! I want to eat it
ok, let's taste it! few carbs, few fats
but full of flavor. Do not renouce to the flavour and enjoy eating just because we want to eat healthy
we can have it all!
the texture is perfect
tastes like original one!
you can say that is the original and they are gonna belive it
is amazing
unbelievable
unbelievable. You can't feel that has no eggs, no milk or sugar
texture is amazing
10 out of 10! healthy, no sugars, and awsome! there you have it
No comments:
Post a Comment