Bavarian cream with raspberry sauce

Bavarian cream with raspberry sauce

Based on 23 ratings

Sebastian Copien

www.sebastian-copien.de

“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
6g
Fat
51g
Carb
34g

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.
  • 1 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 cashews
  • 3 tbsp Licor 43
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • 150 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 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.
  • 4 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 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).