VEGAN CHRISTMAS BAVARIAN - Easy and super delicious recipe!!

At Christmas we spend time together, perhaps around a fireplace with the scent of spices and sweets invading the house.

That's why today Chef Simona Sbano tempts us with a white chocolate bavarois on a bed of spiced fruit in a stew.

COMPLETELY VEGAN

Don't believe it? Read the recipe then

You can obviously find the main ingredients on our e-commerce!

FOR THE STEAK:

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

WHITE CHOCOLATE BAVARIAN CREAM x6 paper cups

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

METHOD:

Now that our kitchen is filled with the scents of Christmas, let's get a nice pan and start preparing the stew for our fruit.

Pour the water, sugar and all the spices into the pan in the quantity we prefer, taking care not to overdo the flavours.

We bring to the heat and let it simmer for 10-15 minutes. At the end we add the PURE FLAVOUR XANTHAN GUM and stir well to let it absorb. After a few minutes you will notice the slight thickening of our mixture.

Finally, we filter everything and leave it aside together with the fruit cut into a fruit salad and left to macerate inside, turning it every now and then to allow the liquid to penetrate better.

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

We bring everything to the heat and let it thicken. Be sure to stir constantly to avoid burning the mixture.

At this point we remove the mixture from the heat and break our vegan white chocolate into pieces, while it is still hot we let it melt. In the meantime we whip the vegetable cream in a planetary mixer or by hand since it does not have to be completely whipped but just have a minimum of structure.

Once this is done and after having made sure that the bavarois has become lukewarm, we combine everything and mix.

At this point all we have to do is prepare the paper cups in which to insert the mixture and wait an hour and a half for it to set well before turning them out onto the stew.

Once the time has passed, we plate our recipe.

Place the fruit stew in a deep dish, adding a few spoonfuls of liquid.

Now in the center we unmold our bavarois and finish by decorating with a sprig of “frosted” currant which is very simple to make.

Since we can't use egg white, we'll use water and then dip the currants in cold water first and then in sugar to give this Christmas frost effect. We can then decorate the same dish with gold food coloring.

And here it is, the dessert is served and the sweetness of the bavarois combined with the spiced fruit will give you an unexpected explosion of flavor.

Try it and believe it!