Vegan Passion Fruit and Pineapple Creams
By OcadoLife
Published on 23 December 2024
“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 lusciousness, made with vegan soft cheese and double cream. They’re full of sweet and tangy tropical fruit flavour too.”
Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 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
Step 1
Put the crematta, vanilla bean paste, sugar and passion fruit juice in a mixing bowl. Beat with an electric whisk until smooth.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.Step 3
Divide the mixture evenly between 4-6 small pots or glasses; chill for at least 4 hrs or until set.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.Step 5
Recipe Tip: Allow an extra 4 hrs chilling time.