1 small bar of Bournville or other dark chocolate without milk, for decoration
Method
Smash up the biscuits and slice the strawberries. Make the jelly as per the instructions on the packet. Arrange the biscuits and fruit into a large bowl and pour the jelly into it. Chill until set (I left it 8 hours but I think it would have been set sooner had I checked).
To make the custard, I loosely followed the instructions on the packet but had to change the proportions (perhaps because I was using soya milk?). Mix 1 tbsp sugar, 4 tbsp custard powder and 1 tbsp soya milk into a paste in a bowl then heat the rest of the milk until nearly boiling. Pour the hot milk into the bowl gradually and whisk in thoroughly. Return the mixture to the pan and heat up for another minute, mixing continually. You should start to get a thick mixture but may need to add a little more custard powder.
Pour the hot custard over the set jelly and return the bowl to the fridge to set for an hour.
Whisk the rice cream in a bowl as per the instructions on the packet (2 minutes with an electric whisk on full power). Spoon this over the custard and sprinkle grated chocolate on top. Chill for another hour.
Serve the trifle chilled to a room full of non-vegans and watch them lap it up!
Put sugar into a saucepan and add the water. Bring it into boil. When the sugar syrup becomes a bit sticky, switch off the flame and add ground cardamom and fennel, then roasted rice flour little by little but constantly into the sugar mixture. Keep ½ cup of rice flour back.
Before you start boiling sugar syrup, spread that spare rice flour on the tray where we are going to set our Aluwa.
When you’ve added all rice flour and the mixture has become like a fudge, put it on the tray. Press it until flat.
Then mark lines on it in a diamond shape or as you like. Separate the pieces before it gets hard.
20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
½ tsp vanilla extract
10g caster sugar (optional)
75g dark chocolate without dairy (I used one from Lidl)
Makes enough for 2 decent portions.
Method
Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
Blitz base ingredients in food processor. Press into a spring form tin. Add a little water or melted coconut oil if necessary to help the base come together. Put in freezer for 15 minutes.
In blender blend cheesecake ingredients together. Remove base from freezer and spread the cheesecake filling onto base. Freeze until firm (half hour).
Blend the fruit topping and pour on top. Back in freezer for half hour.
Supporting and inspiring a lifestyle free of animal-derived products
Ingredients
Ingredients
3 Valley Vegans 