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Vegan Passion Fruit and Pineapple Creams

By OcadoLife
“Eating a plant-based diet needn’t rule out creamy puds,” says Michelle Trusselle, MasterChef The Professionals semi-finalist and supper club founder. “These Vegan Passion Fruit and Pineapple Creams are little pots of…
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Time and servings

Total time
Servings
Prep time

Ingredients

7 total
  • 2 (150g) packs Julienne Bruno Crematta
  • 0.5 tsp vanilla bean paste (gluten free if required)
  • 30g caster sugar
  • 8 passion fruit, juiced, seeds reserved
  • 30g vegan double cream
  • 150g pineapple, diced
  • 2 mint sprigs, leaves finely chopped, plus extra to decorate

Method

5 steps

  1. Step 1

    Put the crematta, vanilla bean paste, sugar and passion fruit juice in a mixing bowl. Beat with an electric whisk until smooth.

  2. Step 2

    In a separate bowl, whip the double cream to stiff peaks. Using a spatula, fold it into the crematta until combined and smooth, then fold in half the passion fruit seeds.

  3. Step 3

    Divide the mixture evenly between 4-6 small pots or glasses; chill for at least 4 hrs or until set.

  4. Step 4

    In a small bowl, toss together the pineapple, remaining passion fruit seeds and mint. Divide between the set creams, decorate with mint sprigs and serve.

  5. Step 5

    Recipe Tip: Allow an extra 4 hrs chilling time.