Bavarian cream with raspberry sauce
large saucepan, cutting board, knife, small bowl, whisk, blender, refrigerator, small jars, small saucepan, sieve, fine grater
How to zest citrus fruits
How to easily clean a blender
Nutrition per serving
- 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.
- ⅓ vanilla bean
- cutting board
Cut vanilla bean in half and add to pan.
- ⅓ tsp agar-agar
- ⅓ tsp arrowroot starch
- ⅓ tsp water
- small bowl
In a small bowl, mix together the agar-agar and arrowroot starch with a little water until smooth.
Add agar-agar mixture to saucepan and whisk to incorporate; bring to a boil for approx. 1 – 2 min.
- 66⅔ g cashews
- 1 tbsp Licor 43
- ⅛ tsp salt
- ⅔ tbsp vegetable oil
- 50 g agave nectar
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.
- small jars
Pour cream into small jars for serving; refrigerate for approx. 3 – 4 hrs. until cooled and set.
- 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.
- 1⅓ dates
- ⅛ lemon (zest)
- fine grater
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.
- 43⅓ g frozen raspberries
- toasted coconut flakes, for garnish
- small saucepan
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!
Dieses und weitere schnelle Rezepte von Sebastian findest du in seinem Buch Fit-MIX (SZ Verlag).