Vegan Coconut Custard with macerated strawberries
Vegan Coconut Custard bonne bouche with macerated strawberries
Ingredients
- 80ml orange-flavoured liqueur
- One orange, zested, juiced (need
- 80ml of juice)
- 250g fresh strawberries, hulled, sliced
- 300ml soy thick cream (soy whip cream)
- 80ml coconut cream
- 200g Thick vegan custard
- French Vanilla
- 250g of any vegan coconut and oat biscuits
Method
- Grease the bases and sides of six 1/2cup dariole or flower-pot-shaped moulds and line them with grease-proof paper.
- Combine 60ml ( ¼ cup) of the orange-flavoured
- liqueur and 60ml of orange juice in a bowl, and keep aside to soak the biscuits. Combine the orange strawberry and remaining liqueur
- orange juice in a bowl. Toss to make it coat well. Cover and place in the fridge to get macerated.
- Use a balloon whisk to whisk the soy cream in a bowl until soft peaks form. Add the coconut cream and the custard and whisk until thick and combined.
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Dip the six coconut-oat biscuits into the orange liqueur mixture and place one in the base of each mould. Top with a spoonful of the vegan cream mixture. Repeat layers with biscuits (dipped in liqueur mixture) and cream
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mixture, finishing with a biscuit layer. Gently tap the moulds on the bench top to remove any air pockets. Transfer the moulds to a tray and place them in the fridge overnight.
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Carefully turn the moulds onto your serving plates and remove the baking paper. Garnish with macerated strawberries and orange zest and drizzle with a few drops of the macerating liquid.
Bon Appétit
