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🍰 Vegan vanilla cream with mandarin sauce and speculoos crumble

352 kcal · 30 min · 4 servings

Vegan vanilla cream with mandarin sauce and speculoos crumble Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise and scrape out the seeds.
  2. 2. Set the empty pod aside.
  3. 3. Add 200 milliliters oat drink, 200 milliliters oat cream, the vanilla seeds (or 1/2 teaspoon vanilla extract), 2 tablespoons brown sugar, a pinch of salt, and 5 grams of vegan gelling agent to a small saucepan.
  4. 4. Heat the mixture while stirring constantly until it boils.
  5. 5. Let the cream simmer for about 3 minutes while stirring constantly.
  6. 6. Pour the hot cream into dessert glasses or small molds.
  7. 7. Allow the cream to cool completely.
  8. 8. Place the cream in the refrigerator for at least 3 hours until set.
  9. 9. Peel the mandarins like an apple, removing the white pith as well.
  10. 10. Separate the mandarins into individual segments using a knife.
  11. 11. Catch the juice and measure out 150 milliliters.
  12. 12. Add the measured juice, orange juice, 1 to 2 tablespoons of agave syrup, and the previously set-aside vanilla pod to a saucepan.
  13. 13. Bring the liquid in the saucepan to a boil.
  14. 14. Smoothly mix 2 teaspoons of cornstarch with 2 tablespoons of water.
  15. 15. Add the starch-water mixture to the boiling juice.
  16. 16. Cook the sauce for about 2 minutes while stirring.
  17. 17. Gently fold the mandarin segments into the sauce.
  18. 18. Allow the mandarin ragout to cool.
  19. 19. Take the cream out of the refrigerator.
  20. 20. Hold the molds briefly in hot water to release the cream, or serve directly in the glass.
  21. 21. Distribute the cooled mandarin ragout evenly next to the cream.
  22. 22. Break the speculoos cookies into coarse pieces.
  23. 23. Distribute the speculoos pieces over the dessert.

Nutrition per serving