Raspberry Fool
1 lb of raspberries (fresh)
2 Tbsp + sugar
vegan whipped cream (see below)
Wash and put ½ lb of raspberries in a bowl, mash and mix in sugar, add more sugar to taste if necessary. Set aside and allow to macerate for several minutes
Meanwhile, make whipped cream (below)
Then gently and sparingly fold macerated and fresh raspberries into whipped cream, DO NOT over mix
Vegan Whipped Cream
2 cans coconut milk
1/3 cup powdered sugar
Put coconut milk in fridge for up to 12 hours. Chill whisk in freezer for a few minutes before mixing.
Remove cans from fridge and open -- being careful not to shake. Skimming thick coconut milk solids from the top, leaving liquid/water. Mix coconut cream in medium
mixing bowl with sugar
Whip just until it thickens, ~ 20 seconds. DO NOT over mix
Can refrigerate up to 4 hours
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