Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond. Today, I feel more vegan than lawyer-y and decided to share a true culinary revolution. At least according to me.
Sous-vide pear: Peel and halve a pear. Remove the core and the seeds. Sous vide in a sealed bag with vanilla extract and a hint of ginger at 60°C for 60 minutes.
Pear roses: Clean and finely slice a pear with a mandoline. Marinate in lemon juice and maple leaf syrup. Once softish, fold into roses.
Salted caramel sauce: Soak one part pitted dates in one and a half parts boiling water for 30 minutes. Blend until very smooth. Taste with fleur de sel.
Crumble: Roughly chop up pecans. Mix with cinnamon and ginger and season with maple leaf syrup. In a pan, allow to caramelize in coconut oil on medium heat.
Assemble by splashing sauce onto a plate. Place a sous-vide pear on top. Complete with generous dollops of coconut yogurt before decorating with pear roses, crumble and gari folded into roses.
This week, I’ve been proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ve shared with you five plant-based dishes, one for every week day. Yesterday, I presented a dish featuring potato and apple.