Bavarian cream with raspberry sauce

Based on 23 ratings

“This vegan dessert is incredibly delicious; the raspberry sauce and toasted coconut flakes are what make it exceptional.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-6+
400 g frozen raspberries (divided)
800 ml rice milk
200 ml coconut milk
vanilla bean
1 tsp agar-agar
1 tsp arrowroot starch
1 tsp water
200 g cashews
3 tbsp Licor 43
½ tsp salt
2 tbsp vegetable oil
150 g agave nectar
dates
½ lemon (zest)
toasted coconut flakes, for garnish
Metric
Imperial

Utensils

  • large saucepan
  • cutting board
  • knife
  • small bowl
  • whisk
  • blender
  • refrigerator
  • small jars
  • small saucepan
  • sieve
  • fine grater

Nutrition per serving

Cal
602
Protein
6 g
Fat
51 g
Carb
34 g
  • Step 1/10

    In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.
    • 800 ml rice milk
    • 200 ml coconut milk
    • large saucepan

    In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.

  • Step 2/10

    Cut vanilla bean in half and add to pan.
    • vanilla bean
    • cutting board
    • knife

    Cut vanilla bean in half and add to pan.

  • Step 3/10

    In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.
    • 1 tsp agar-agar
    • 1 tsp arrowroot starch
    • 1 tsp water
    • small bowl

    In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.

  • Step 4/10

    Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.
    • whisk

    Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.

  • Step 5/10

    Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.
    • 200 g cashews
    • 3 tbsp Licor 43
    • ½ tsp salt
    • 2 tbsp vegetable oil
    • 150 g agave nectar
    • blender

    Add cashews, liqueur, salt, vegetable oil, agave nectar, and rice milk mixture to blender; mix on high speed for approx. 1 – 2 min. until smooth and creamy.

  • Step 6/10

    Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.
    • refrigerator
    • small jars

    Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.

  • Step 7/10

    Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.
    • 270 g frozen raspberries
    • small saucepan

    Add two-thirds of the raspberries to a small saucepan and bring to a boil over medium-high heat to defrost.

  • Step 8/10

    Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.
    • dates
    • ½ lemon (zest)
    • sieve
    • fine grater
    • blender

    Add warm raspberries to blender, as well as dates and lemon zest. Mix on high speed for approx. 1 min. until smooth. For a smoother finish, strain sauce through a sieve and discard large pieces of fruit.

  • Step 9/10

    Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!
    • 130 g frozen raspberries
    • toasted coconut flakes, for garnish
    • small saucepan
    • blender

    Return raspberry sauce to pan and reheat over medium heat. Add remainder of frozen berries to blender and pulse for approx. 10 – 15 sec. Garnish cream with raspberry sauce, frozen raspberry pieces, and toasted coconut flakes, if desired. Enjoy!

  • Step 10/10

    Dieses und weitere schnelle Rezepte von Sebastian findest du in seinem Buch Fit-MIX (SZ Verlag).

    Dieses und weitere schnelle Rezepte von Sebastian findest du in seinem Buch Fit-MIX (SZ Verlag).