Vegan Almond Vanilla Cream

Vegan Almond Vanilla Cream | Ayurveda Recipe | Ayurveda Parkschlösschen Health Blog

A simple and delicious dessert from our Ayurveda kitchen: Vegan Almond Vanilla Cream.

Ingredients & preparation (for 4 persons)

60 g vanilla custard powder
320 ml almond milk
35 g raw cane sugar
150 ml coconut whipped cream (e.g. from Soyatoo)
150 g roasted almond spread (e.g. from Rapunzel; alternatively almond paste)

Mix the custard powder with some of the almond milk. Heat the rest of the almond milk with the sugar in a saucepan, add the mixed powder while stirring constantly, bring to the boil and simmer for 30 seconds. Pour into a bowl, cover (directly on top of the pudding so there is no skin) and refrigerate for about 6 hours.

Whip the coconut whipped cream and refrigerate.

Whip the cold pudding in a food processor, add the roasted almond spread and whip for 1 minute. Finally, fold in the whipped coconut cream, fill into glasses and enjoy.

The almond vanilla cream can be decorated with delicious fruits or served with fruit compote!

Filed under Desserts

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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