Vegan by Nature

inherent recipes from a passionate cook

Archive for June, 2010

Daring Bakers: Chocolate Pavlovas with Chocolate Mascarpone Mousse (Vegan!)

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

My meringues did not go crispy as I’d hoped but I do think this is more to do with the fact that my oven doesn’t close very well and so the heat is very uneven and often baking can be unpredictable. However the result was very much edible, more chewy.

The mascarpone recipe (below) was very much my own creation and worked really well. All in all I was very satisfied with how this one turned out.

Another tough one for making the recipe Vegan, but I shall not be deterred. I used a meringue recipe provided here (Thanks to K.Anush):

EGGFREE MERINGUES

Servings: Makes 12- 15 small meringues

Ingredients

1-1/4 tsp plus 1 tsp soya protein isolate powder (this should be at least 90% protein and preferably unflavoured)
2-1/2 tbsp water
6 tbsp caster (superfine) sugar, granulated sugar or icing (confectioner’s) sugar, mixed

3/8 tsp xanthan or guar gum
1/8 tsp cream of tartar or 1 tsp cider vinegar

Equipment
An electric mixer (it would be too difficult to whip by hand but a hand-held mixer will suffice, which is what I used)

Method

Preheat the oven to 110°C/230°F. Grease a large baking tray adequately. Place the sugar in a small bowl and stir in the guar or xanthan gum and 1 tsp soya protein powder. Set aside. Place the water in a mixing bowl and sprinkle over the 1-1/4 tsp soya protein powder. Whip at the highest speed on the dial (i.e. not a ‘turbo’ setting) until mixture has increases in volume considerably and becomes a dense white foam that forms small, soft peaks when the whisk is lifted.

Usually, as you whip, the mixture foams and the bubbles increase in quantity, and become smaller and are closer to each other; the mixture grows white and fluffy. This takes about 10 minutes, sometimes longer, so be patient. (If you experience problems at this stage, you can add the cream of tartar or vinegar and a foam should soon form).

Now, add the cream of tartar or vinegar and whip at high speed until the mixture thickens and forms slightly stiffer peaks. I have known the mixture to reach a stage where the bowl can be turned upside down and it doesn’t fall out. However, don’t try this unless you are sure it’s safe!

With the mixer running on medium speed, add a tablespoon of the sugar mixture. When the foam stiffens, increase the speed and add the remaining sugar in three or four batches, working quickly. As soon as the sugar is incorporated, add the next batch. Then, whip for no more than a minute till the mixture is thick and glossy and forms fairly stiff peaks when the whisk is lifted. Now, you can turn the bowl upside down!

Place heaped tablespoons of the mixture onto the prepared baking tray, or pipe into swirls. Bake for 1½ – 2 hrs until meringues are hard to the touch. They should also come off the tray easily. Allow to cool before removing from the tray and serving. They will harden further on cooling.

Vegan Chocolate Mousse (mascarpone):

110g block of tofu

4 tsps soy yogurt

juice of 1/2 lime (more if you like that tangyness)

2 tsps melted vegan margarine

1/2 tsp salt

1/4 cup + 1tbsp cocoa powder

I like to add vanilla seeds and on this occassion almond flavouring

If desired you may wish to add in some agave to make it sweeter, my sweet tooth isn’t huge.

Blend this altogether until deliciously smooth and leave in the fridge for at least three hours to set up nicely.

Then assemble as you please 🙂

Advertisements

Daring Baker’s Rose and Almond Profiteroles :)

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

This was some challenge. I tell you I broke into a sweat during the cooking process as I wanted so much for these little mamas to have a hole in the centre! I began with this recipe http://www.noveleats.com/daringbakers/vegan-chocolate-eclairs/. I found I had to add 1/2 tbsp more of ener-g and in the end could have incorporated a good deal more sweetness.

I also froze the pate a choux before baking to increase the space between the marg and the batter. I did get holes! A little more cakey than pastry but for a first time even I was impressed!

The cream filling was based on a lovely piping cream recipe from this old book I have to which I added almond flavouring to one and rosewater and raspberry puree to the other. I can share this recipe if you’d like. It’s fail safe.