Apple in Puff Pastry
Ingredients
For the parfait
freshly grounded pepper
vanilla pulp
brown sugar
1
tb
vegetable margarine
2
tb
icing sugar
chopped walnuts
2
tb
hazelnut
raisins (inlaid in rum)
Preparation
1. Stir vegan alternative to soy cream until stiff, sweet to taste with brown sugar. Put raisins about 30 minutes into hot water with a dash of rum, then sieve and squeeze with your hands.
2. Stir vegan alternative to soy cream until stiff, sweet to taste with brown sugar. Put raisins about 30 minutes into hot water with a dash of rum, then sieve and squeeze with your hands. Melt vegetable margarine in a pan, mix with icing sugar and caramelise walnuts in it. Spread nuts on a piece of baking paper and then chop them. Fold grounded pepper and vanilla pulp gently into the cream. Put the cream in a form (or bowl) and let it cool down in the refrigerator. Stir ice again thoroughly after about 1-2 hours of add raisins and walnut pieces. Freeze for 6 hours and in between 1-2 times again thoroughly. Thaw a few minutes if necessary before portioning.
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