Bavarian cream with raspberry sauce

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

Servings2
133⅓ g
frozen raspberries (divided)
266⅔ ml
rice milk
66⅔ ml
coconut milk
vanilla bean
tsp
agar-agar
tsp
arrowroot starch
tsp
water
66⅔ g
cashews
1 tbsp
Licor 43
tsp
salt
tbsp
vegetable oil
50 g
agave nectar
1⅓
dates
lemon (zest)
toasted coconut flakes, for garnish
MetricImperial

Utensils

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

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-easily-clean-a-blender

How to easily clean a blender

Nutrition per serving

Cal602
Protein6 g
Fat51 g
Carb34 g
  • Step 1/10

    In a large saucepan, bring rice milk and coconut milk to a boil over medium-high heat.
    • 266⅔ ml rice milk
    • 66⅔ 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.
    • tsp agar-agar
    • tsp arrowroot starch
    • 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.
    • 66⅔ g cashews
    • 1 tbsp Licor 43
    • tsp salt
    • tbsp vegetable oil
    • 50 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.
    • 90 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.
    • 1⅓ dates
    • 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!
    • 43⅓ 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).

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