Saturday, June 30, 2012

Red White and Blue Berry Trifle Veganized

This picture and recipe comes from Martha Stewart. I just fell in love with the image and the idea of veganizing this recipe. This has not been tested yet, so if you decide to make it – it’s on your own risk. The ingredient volumes might require adjustments, as we don’t want the white fluff mix to be to runny. If I make it before Wed July 4th, I will repost my photos and the actual recipe. But for now, here is how I would try to veganize this recipe, and hope for the best:



Original recipe ingredient list:                               Veganized recipe ingredient list:
1 ½ pound raspberries and strawberries                    1 ½ pound raspberries and strawberries
¾ cup confectioners’ sugar                                       ¾ cup confectioners’ sugar
¼ cup fresh orange juice                                          ¼ cup fresh orange juice
10 oz. mascarpone cheese (1  1/3 cup)                      10 oz. vegan cream cheese (1  1/3 cup)
1 ¼ cup cold heavy cream                                        1 ¼ cup well-chilled full fat coconut milk
½ tsp. pure vanilla                                                   ½ tsp. pure vanilla
Pinch of salt                                                             Pinch of salt
20-24 ladyfingers                                                     20-24 vegan ladyfingers
2 ½ cups fresh blueberries                                        2 ½ cups fresh blueberries

In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together vegan cream cheeze (mascarpone) and 1/2 cup confectioners' sugar until smooth. Whisk in coconut milk (cream), vanilla, and pinch of salt and whisk until softer peaks form, about 4 minutes. Gently mix in the vegan cream cheeze mix and whipped coconut milk.  

Cut one or two pieces parchment 1 inch taller than side of an 8-inch spring form pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half of the fluff mix (whipped cream) over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and fluff mix (whipped cream). Top with blueberries and refrigerate for about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

[Image source: Martha Stewart.com]

2 comments:

  1. HI! I have a question about this recipe. When you say "whisk in coconut milk (cream)" do you mean that I should add just the thick part of the coconut milk that rises to the top of the can, and leave out the liquidy part? Thanks for your help!

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    Replies
    1. I am sorry for such a late response, but I'm not used to getting comments on my blog. Yes, the thick part of coconut milk. But reserve the liquid part, just in case if the creamy mixture is too thick and you need to thin it out a bit.

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