VEGAN CHRISTMAS BAVARESE - Easy and super yummy recipe!!!

Christmas is about being together, perhaps around a fireplace with the scent of spices and sweets invading the house.

So today Chef Simona Sbano is tempting us with a white chocolate bavarian cream on a bed of spiced fruit guazzetto.

COMPLETELY VEGAN

Don't believe it? Read the recipe then

You can of course find the main ingredients on our e commerce!

FOR THE GUAZZETTO:

• Seasonal fruits (plum, apple, pear, grape, orange
• Christmas spices (cinnamon, star anise, cloves, ginger, allspice, lemon peel and orange peel)
• 300 ml of water
• 150gr sugar
• 2gr of SAPOREPURE XANTHAN GUM

WHITE CHOCOLATE BAVARESE x6 ramekins

• 250 ml of vegetable drink
• 80gr sugar
• 20gr of VEGEWHIP SAPOREPURO
• 2 g of SAPOREPURE VANILLIN
• 100 gr of vegan white chocolate
• 200 g of vegetable cream
• 3gr of AGAR AGAR SAPOREPURE

PROCEDURE:

Now that we have the kitchen invaded by the scents of Christmas, let's equip ourselves with a nice pan and start preparing the stew for our fruit.

We pour the water, sugar and all the spices in the amount we prefer into the pan, taking care, however, not to overdo the flavors.

We bring to heat and let it simmer for 10-15 minutes. When done, we add the SAPOREPURO XANTHAN GUM and stir well to let it absorb. Already after a few minutes you will notice the slight thickening of our mixture.

When finished, we strain everything and set aside along with the fruit cut into a fruit salad and left to macerate inside, turning it occasionally to allow the liquid to penetrate better.

Now we move on to the Bavarian and in a bowl/bowl combine all the dry parts. We mix and then add our vegetable drink which can also be a rice milk, or almond milk or as we did soy milk.

Bring everything to heat and let it thicken. Be sure to stir constantly so as not to burn the mixture.

At this point we take the mixture off the heat and break our vegan white chocolate inside, while it is still hot let it melt. In the meantime we whip the vegan cream in a planetary mixer or by hand since it will not have to be completely whipped but just have a minimum of texture.

That done and after making sure the Bavarian cream has become warm, we combine everything and mix.

At this point, all we have to do is prepare the ramekins in which to put the mixture and wait for an hour and a half for it to set well and then be unmolded onto the sheath.

When the time has passed, we will plate our recipe.

In a deep dish we lay the fruit guazzetto, putting a few tablespoons of the liquid as well.

Now in the center we turn out our Bavarian cream and finish by decorating with a sprig of "frosted" currants-very simple to make.

Since we cannot use egg white we will use water, so we first dip the currants in cold water and then in sugar to give this Christmas frosting effect. We can then decorate the same dish with golden food coloring.

And lo and behold, dessert is served, and the sweetness of the Bavarian cream combined with the spiced fruit will give you an unexpected burst of flavor.

Try it to believe it!