Desserts et Bûche de Noël Vegan | Alice Esmeralda

Hello everyone, welcome to this new video. This year for Christmas, I offer you several inspiration recipes for your vegan holiday menus and I start with the desserts. The recipes that I show you are all very easy to make but require a bit of equipment. For the first recipe, I made small raspberries, raspberries and speculoos breads. I was inspired by the vegan log book by Laura Vegan Power which is great. Last year, I made two recipes for this book and they were really good. My whole family loved it so it's a book that I can only recommend to you. In fact, for this recipe, all the visual is based on the silicone mold. I put the link in the info bar and also on the flaking by using a velvet effect spray. There is no real need to have a particular level in the kitchen to achieve this, it is really very simple to achieve. I start by making the base of my raspberries which will be a crunchy speculoos. For this, I melt speculoos paste in a bain-marie to which I add whipped rice. This one is natural but it also works with those that are chocolate or any whipped cereal of your choice. Then, on a plate covered with sulfurized paper, I put a good spoonful of the preparation that I try to shape into small circles. It doesn't have to be perfect, it just needs to be the same diameter as the base of the silicone molds. Then I take the disks in the fridge, you can put them in the refrigerator or freezer, and an hour later the disks should be solid and we can finally move on to the preparation of the raspberry sorbet. For this, I use frozen raspberries that I will put in my blender. It is better to have a powerful enough robot so that the preparation is smooth, but before having had time to melt. The robot must be efficient enough to mix the raspberries quickly. I also add a little sugar, this allows for a sorbet that remains creamy and avoids the block effect of ice at the tasting. The next step is optional, but I wanted to have two layers of color in my dessert, so I mixed a little vegetable yogurt with the sorbet to get a lighter pink color. We can now move on to the filling of the molds. It is therefore necessary to make the crisps with whipped rice, the sorbets and also a few speculoos to make an insert inside the trees. I fill each mold up to half with one of the two colors of sorbet. You have to try not to make air bubbles on the walls, otherwise it will make holes in the molding. I place half of a speculoos in the middle and I finish by filling with the other color of sorbet, leaving enough space to be able to put the crisp. Then all you have to do is let it cool for at least 2-3 hours in the freezer to make sure that the unmolding goes well. I left them overnight. After unmolding them, you have to decorate them. So I use a velvet effect bomb to cover everything. And finally I add some sugar decorations like pearls or flowers. The use of edible glue is not mandatory, but to place the little flower at the top was still more practical. And then the trees are ready to be served, but you can put them back in the freezer while waiting for the meal time. You can even make them the day before, you just have to put them in the fridge for about 20 to 30 minutes before tasting them so that they are not too hard. For the next dessert I made a log, but following exactly the same recipe as for the trees. I just used another mold, which is more practical if you ever need to do more than 6 parts. And I used a velvet bomb, but white in color, to cover it. For the decoration of the log, I made a line of speculoos sauce and put a pearl on each tip. I didn't dare to add more things because I was afraid of wasting everything. So the decoration is super minimalist, but once again, it is the shape of the mold that does most of the work in terms of visual impact. If you don't want to invest too much material, I also have another dessert idea to show you, which is even simpler and I think it is really cute. This is a cherry-decorated pie. I started by making a cherry compote using frozen fruits. I cooked them over low heat with a little sugar for about 30 minutes until the preparation thickens a little. Then in a roll of puff pastry, I came to cut stars using a different size cookie cutter. By the way, I keep the stars aside. Then I put everything back in the fridge so that the dough hardens again. It will be easier to handle it for the rest without deforming it. Meanwhile, in a pie pan, I place a roll of puff pastry. I shape it so that it fits the edges well. I prick the dough and then I place the cherry compote. On top, I place the second dough. I remove the excess with a roll and garnish the edges with the cut stars. I bake for 30 minutes at 180 degrees, and once the dough is golden brown, all you have to do is serve. To go with it, I used a little vegan almond and caramel ice cream. It goes really well together. The complete and detailed recipes can be found on my blog. I put the link in the info bar and I also listed all the material I used. I hope these little Christmas dessert ideas inspired you. I wanted to stay on simple things in the realization. Personally, during the holidays, I still prefer to enjoy the time I have with my family rather than being in the kitchen. In any case, I hope you enjoyed it. I send you lots of big kisses and I'll see you very soon in a next video. Ciao!