In the heart of winter, when we start to get tired of autumn fruits and the first strawberries are still waiting, we surprise by introducing a vegetable touch in our sweet recipes ...
5 fruits in dessert version
- Sweet potato in a brownie. This is a well-known trick of vegans , since sweet potato cooked and reduced in puree can replace eggs , butter and even some of the flour or sugar. Find the recipe in details in the "Recipes du placard" of the number 354 (March 2018). The result is bluffing, lighter and does not affect the flavor of chocolate. Tip: to find the wet texture of brownie after cooking, do not hesitate to incorporate 2 tablespoon of water in the dough.
- Beetroot in a tiramisu. 150 g of cooked beetroot are mixed with 250 g of raspberries and 60 g of vergeoise sugar. Tiramisu (in individual verrine or in a large dish) is alternated by alternating the layers of this pink puree, cream (250 g of mascarpone 50 g of sugar whipped with 2 egg yolks 2 whites beaten in snow) and sponge biscuits soaked in blackcurrant syrup and / or amaretto. To play the total pink look, sprinkle this tiramisu at the last moment of Reims Biscuits Roses powdered.
- Parsnips in a cake. We revisit the Anglo-Saxon carrot cake recipe in a pale version, with the sweet flavor of parsnips. Same procedure: 200 g of raw parsnip are grated and incorporated into a cake machine (200 g flour, 50 g almond powder, 3 eggs, 150 g butter, 150 g sugar, 1 tbsp. yeast, 1 packet of vanilla sugar). Even better with a chocolate icing!
- The lawyer in a cheesecake. Fun: we replace half of the fresh cheese with mixed avocado meat (175 g each), then mix with 2 egg yolks, 70 g cane sugar, zest and juice of 1 lemon green, 3 sheets of gelatin softened and wrung out and the 2 whites beaten in snow. This preparation is prepared in a hinged mold on a biscuit bottom (250 g crushed biscuits and pressed with 125 g of melted butter) and is cold for 5 hours minimum. After demolding, this soft green cheesecake makes a wow effect, especially strewn with coconut chips.
- Fennel in a tatin tart. The aniseed flavor of this vegetable is wonderful for dessert, especially in caramelized version. To introduce it in a small dose in a tatin, we can mix fennel and apple or fennel and pear in the bottom of a caramel mold, before covering with a paste, to cook (35 min at 180 ° C ) and unmold. Or try the 100% fennel version! 3 more tricks: add candied ginger pieces or orange zest to the bottom of the mold and add a chocolate coulis.
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