in Dessert Recipes

Vegan marzipan potato cream

updated

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Ingredients for 1 servings:

  • 270 g cauliflower, cleaned
  • 50 g soy curd (curd alternative) or silken tofu
  • 30 g almond flour
  • 30 g xylitol (sugar substitute) (Xucker light)
  • 15 g melt-in-the-mouth flakes
  • 10 g vegan protein powder (vanilla flavor), alternative: more almond flour
  • 8 drops of bitter almond oil
  • 1 pinch of salt
  • Fruit or vegan chocolate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the cauliflower in a steamer or in a pot of water for about 15 minutes until soft. Then let the cauliflower cool completely. Combine all other ingredients with the cauliflower in a high-speed blender and blend until creamy and smooth. Pour the cream into a bowl, garnish with the topping, and refrigerate for an hour before serving. You won’t taste the cauliflower. The cream is wonderfully filling and smooth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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