Bored with fruit salads? These little verrines will be ideal for picnics and barbecues. The fresh tang of passion fruit and mango will be an ideal combination during the hot weather.
And in these little jars, there's no risk for the cream to collapse!
Makes: 5 jars 4cm diam, 8cm high – 75ml
Preparation time: 30 mins
Extra time: 2 hours to set
Ingredients
- 15g vegan spread or coconut oil
- 40g vegan digestive biscuits
- 180g mango purée (use ripe mangoes)
- 1 tsp agar agar powder or 1 tbsp agar flakes
- 25g unrefined golden caster sugar
- 150g vegan cream cheese
- 40g oat cream
- 100g mango and passionfruit juice
- ½ tsp agar agar powder or ½ tbsp agar flakes
- 1-2 fresh passion fruits
Method
1. Prepare the cheesecake base:
Melt the spread or oil in the microwave for 20 sec at 850°C. Grind the biscuits in a food processor. Transfer in a bowl and mix in the melted spread or oil with a spatula. Using a pestle or anything heavy, press the mix into the bottom of the jar, 5mm thick. Transfer to the fridge, allowing the spread to harden.
2. For the mango and passionfruit cheesecake mix:
Puree the mango in a blender. If necessary, add 1-2 tbsp of water to make the first pulse easier. In a saucepan, dissolve the agar agar in the fruit purée. Bring to the boil, whisking continuously and keep it boiling for 20 seconds. Pour the rest of the ingredients into a food processor. Slowly add the purée and blend until smooth and silky consistency. Fill the jar with the mix and leave 1cm space on the top. Transfer to the freezer for 1 hour at least.
3. Finish with the mango and passionfruit jelly:
Dissolve the agar agar in the juice and bring to the boil, whisking continuously. Keep it boiling for about 20 seconds. Take the jar from the freezer, spread a few passion fruits seeds over the mix, and pour the jelly on top of it. Let it set in the fridge.
Recipe from Vegans Deserve Better than a Fruit Salad by Danielle Maupertuis – Olympia Publishers
Danielle Maupertuis, Vegan Pastry Chef and Author
www.freefromdesserts.com
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