This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas pudding, fruit cake or berries. Or, try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week! I deliberately kept this blend mild to accommodate children, and those people not fond of a really strong brandy flavor. But if you are like my family and can't get enough brandy - feel free to adopt my mother's approach, and free-pour like an alcoholic bartender and enjoy the ride.
Makes 16 tarts, with a 2.5 inch or 6 cm cookie cutter
What is more lovely than the citrus smell of clementines! This beautiful winter fruit has an intense pure flavor and scent. So with much creativity I give you my winter dessert spectacular, Clementine Tarts with Clementine Ginger Cream on top of Citrus Macaroon Cookies!
I searched and found that the Legally Raw Bar (found at http://www.thedailyrawcafe.com/2007/10/legally-raw-bar.html) would be a great beggining... I searched for special ingredient that would re-create the goey and "caramelly" taste of traditional nougat... What I found is simply delicious, fatty, extra sweet, but even better than the original version... I discovered that mixing sugar - agave, maple or honey - with melted cocoa butter ended up, when refrigerated, to a sticky cooked caramel texture... Yummy discovery!
Just in time for Christmas! The kind of sweeties you want to share with all your non-raw family!
This recipe is far quicker and easier to make than the traditional cooked version. And I know the Christmas season is hectic so I’ve offered two chocolate covered alternatives to the recipe: a quick Chocolate Powder Dusting or impress your guests with a rich Belgium Chocolate shell! Guten Appetit!!