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Vegusto B2B
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4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
205: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 5 Pieces
80 g Vegusto almond nut butter [Order No: 301]
80 g xylitol or sugar
500 ml water
1 vanilla bean
½ cinnamon stick
½ lemon, just the peel
30 g corn starch
2 tbsp pistachios, unsalted
Caramel sauce
100 g Schlagfix whipping cream, universal [Order No: 215]
100 g Caramel-Bonbon, vegan [Order No: 221]
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 205
Blancmange is a white dessert from Sicily. The sweet pudding consists mainly of almonds. Refined with lemon, vanilla and cinnamon. Served on a warm caramel sauce, the pudding begins to temptingly melt.
Ingredients for 5 Pieces
80 g Vegusto almond nut butter [Order No: 301]
80 g xylitol or sugar
500 ml water
1 vanilla bean
½ cinnamon stick
½ lemon, just the peel
30 g corn starch
2 tbsp pistachios, unsalted
Caramel sauce
100 g Schlagfix whipping cream, universal [Order No: 215]
100 g Caramel-Bonbon, vegan [Order No: 221]
Preparation
Mix the almond nut butter, the xylitol/sugar and the water with the help of a hand blender to a homogeneous liquid.
Pour 400 ml of the almond drink into a high pot. Put the remaining 100 ml aside.
Cut the vanilla bean lengthways and scrape out the vanilla pulp with a knife.
Add the vanilla bean, the vanilla pulp, the cinnamon stick and lemon peel to the pot as well.
Bring everything to the boil and simmer for about 3 minutes over medium heat covered.
In the meantime, mix the corn starch with the remaining 100 ml almond drink.
Then strain the cooked almond drink to remove the solid components.
Pour the strained drink back into the pot and blend it with the corn starch mixture.
Let everything warm up at a low temperature. In doing so, stir continuously with a whisk. As soon as the pudding thickens, pour it into pudding moulds rinsed with cold water.
Place the moulds in the fridge for about 5 hours.
Turn the pudding moulds onto a plate and garnish the finished Blancmange with the chopped pistachios.
For the caramel sauce, heat the whipped cream in a pot. As soon as the whipped cream is warm, add the caramel. Stir continuously while the caramel melts.
