dreamy pear trifle
Here is a nice looking recipe adapted from the version by London-based macrobiotic chef James Trevena. I haven't tried this veg take on the classic English dessert, but if you try it, let me know how you like it! It's not superhero, but it looks like a yummy treat!
Pear Trifle with Cashew Nut Dream Cream
Ingredients
- 1 ¼ cup apple juice
- 4 teaspoons agar agar
- 6-8 organic biscuits (try Earth's Best Organic 'Letter of the Day' Cookies in Very Vanilla)
- 2 soft pears, chopped
- 7 oz cooked cashew nuts (boil nuts for 30 minutes; drain and rinse)
- 1 cup white grape juice (approximate)
- For garnish: pistachio nuts, rice malt, mint leaves
Steps
- Heat the apple juice and whisk in the agar agar
- Simmer until agar agar dissolves
- Crush the biscuits and place in a dessert glass
- Layer the chopped pears over the biscuits
- Pour the apple juice jelly over the pears slowly and put in the fridge to set
- Meanwhile, blend the cashew nuts and grape juice, adding the juice slowly until the mixture becomes thick and creamy
- Pour cashew cream over the top of the trifle and garnish with mint leaves and pistachio nuts toasted with rice malt
Have you veganized any traditional desserts? Share your recipes on your profile, and I'll feature them in the Kind Recipe Gallery!
More Kind Recipes:
Vegan Pumpkin Bread
Blood Orange Quinoa
Mac 'N "Cheese"
Chayote Ceviche
12 comments
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In step 6, when you say "blend the cash nuts and grape juice" do you mean blend as in a blender? or blend in? ... i am sure that you mean in a blender but i just wanted to be sure. btw, i LOOOVE pears .. they are my fave this time of year so i WILL definitely be trying this.
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Well to be honest I hate Pear- So I always life my Trifle made with Chocolate-
I learned some very easy method to make one of my faves- Chocolate Trifle- http://liveoncampus.com/wire/show/3114151?utm_source=Blog&utm_medium=Seeding&utm_campaign=Kanika check it out!
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i'm making the homer simpson drooling face right now...are pears in season again?! Pears deserve more attention on the fruit scene
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Love to see macrobiotic recipes here. Much apreciated. I am currently at the Kushi Institute and finding out SO much amazing information about the dynamics of food. I have actually written an article on adzuki bean and squash with additional information on WHY to soak beans, grains and seeds. I had ot thought to post it other than on my own facebook page but is there a good space on here for me to post recipes and nutritional information as I learn?
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having lived a long time in london i am thinking rice malt is rice syrup.... should make it caramalized, extra yummy and especially "kind" that way ;)
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ooOooooOOOo WOW That looks AMAZING!!!!!! I may have to add that to my Vegan Thanksgiving Project menu....dangnabbit!
-Mary
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this is a beautiful dessert! i love all things English! but i will not be trying it. i'm not a biscuit girl. i'd LOVE to see some stuffed baked apple recipes! (stuffed with items such as cranberries and walnuts!). i hope to see something of that nature on your blog very soon! :) i specifically wrote about that recipe desire here: http://nicoleandgwendolyn.com/2011/09/28/premature-spilling-of-beans/.
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Sounds amazing! Just to be clear, everything is in the bowl on top of each other? So it will be dished out with a spoon? Im just confusing by the picture, haha.
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Sounds absolutely divine! But, how do I toast pistachio nuts with rice malt? Or what is rice malt? Could I walk into a Whole Foods and ask for it? I'm thinking this sounds like a super Thanksgiving dessert!
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