White Chocolate Whiskey Cream (dairy free)

recipes.terra-americana.com/2013/02/white-chocolate-whiskey-cream-dairy-free.htmlFor this cream I used soy, which dis not establish a creme, so I included what is always hanging out in my pantry, tofu.  Yes, that is right, Tofu.  You have no idea, I had no idea, what miracles could be found when mixing simple bean curd and spirits.

1 cup Soy Cream
1 12 oz package Firm Silken Tofu
1/4 cup irish whisky or The Knot
1 cup white chocolate chopped fine

In a non reactive bowl heat cream, chocolate and whisky in the microwave for 3 minutes.  Remove and combine using an immersion blender while the mixture is still hot.  Add tofu, blend until smooth.  Refrigerate over night before using. recipes.terra-americana.com/2013/02/white-chocolate-whiskey-cream-dairy-free.html

More toppings for your treats:

Photo Credit:  Julie Cecchini

Ffwd: coeur à la crème for vegans

Ffwd: coeur à la crème for vegans
By necessity, my kitchen is one without lots of gadgets.  I collected them until I moved to a tiny flat in Devon England.  There I found I needed little to make something special.  The kitchens I have enjoyed in Asia have told the same tale.  So now, if I did not inherit it from one of my grandmothers or cant borrow it from my mother, I figure I really have no need.  The one exception is a coeur à la crème mold.  Along a list of cookbooks, it is something I haunt antique stores, junk shops and flea markets in search of. Ffwd: coeur à la crème for vegans

To me coeur à la crème is one of those quintessential desserts that spells out special occasion.  While it is a recipe without pretense, I put the mere notion of it on a pedestal.  A diet and no nonsense cheese strainer made this this twist on Dorie's classic a simple yet sublime treat for my valentine.


Orange Vanilla Sugar

If you are interested in our Orange Vanilla Sugar you can purchase it here.

Using a hand blender, whip tofu, lemon, sea salt and coconut milk.  Fold in coconut flour, xylitol, Orange Vanilla Sugar and coconut.  Line a strainer with butter muslin  and pour the batter into it.  Fold the sides of the muslin on top.  Place in a bowl and refrigerate for 3 days, pouring the draining liquid from the bowl every day.

Ffwd: coeur à la crème for vegans
Unwrap from the mold and serve on a cake tray drizzled with raspberries mixed with Orange Vanilla Sugar.

I loved serving this with Cinnamon Spice Cookies.  The combination is reminscent of cheese cake with graham cracker crust.

Adapted from Dorie Greenspans Around My French Table.



More from this classic cookbook:


Photo Credit: Julie T Cecchini