What’s the first thing that comes to your mind when you see my youngest vegan creation? Also “Massacre on a Plate”? What I actually wanted to show, though, was a sweet treat featuring vegetables. What do you think about incorporating veggies into desserts?
White chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted (vegan) white chocolate. Taste with maple leaf syrup and vanilla extract.
Beetroot brunoise: Peel and boil beetroot until firm to the bite. Allow to cool somewhat and then cut into brunoise. Taste with maple leaf syrup and apple cider vinegar.
Beetroot sauce: Mix beetroot water (the leftovers from the element above) with coconut yogurt.
Beetroot chips: Peel and thinly slice beetroot with a mandoline. I used purple and Chioggia beets. Dry at 80°C for a couple of hours. This element is super versatile and can be used for savory dishes as well.
Beetroot crackers: Paint a rice paper with beetroot juice on both sides. Bake for 4 minutes at 180°C. Also this element can be used for savory dishes.
Assembly: Splash sauce onto a plate. Crete a bed of brunoise and pipe small dollops mousse onto the bed. Decorate with chips and crackers.