VeganRachel
Jan 14th, 2008, 07:04 PM
Hello to all, here's a recipe my mother came up with:
80g HobNob Biscuits
40g Vegan margarine
3 Alpro soya caramel deserts
Bananas
1 small carten of alpro soya cream
1). Put all your hobnobs in a sandwich bag and tightly seal, take a rolling pin (or any kind of heavy duty kitchen utensil haha) and crush them all into very fine small crumbs. Be careful though, you don't want to pierce the bag by accident.
2). Melt all the margarine in a pan on the hob.
3). Stir all the crushed biscuit crumbs into the melted margarine.
4). Now line your dish with the mixture, making the biscuit base and edges for your filling. Place in the fridge for a while in order to let it set.
5). Add the caramel deserts and spread evenly up to all edges.
6). Slice as much banana as needed to cover the entire caramel layer.
7). This is the tricky bit, the cream is runny. You can whisk it for a while attempting to whip it, but you don't get the same effect, however it does thicken it, which is always needed. When you are happy with the consistency of your cream, pour over the top, covering the banana and caramel.
8). Now simply grate either soya or dark chocolate over the top and put in fridge.
I hope you enjoy :)
Also, if anyone knows if there is vegan whipped cream available? Or any techniques of achieving it fully, I would very much appreciate it.
Thank you all for reading.
80g HobNob Biscuits
40g Vegan margarine
3 Alpro soya caramel deserts
Bananas
1 small carten of alpro soya cream
1). Put all your hobnobs in a sandwich bag and tightly seal, take a rolling pin (or any kind of heavy duty kitchen utensil haha) and crush them all into very fine small crumbs. Be careful though, you don't want to pierce the bag by accident.
2). Melt all the margarine in a pan on the hob.
3). Stir all the crushed biscuit crumbs into the melted margarine.
4). Now line your dish with the mixture, making the biscuit base and edges for your filling. Place in the fridge for a while in order to let it set.
5). Add the caramel deserts and spread evenly up to all edges.
6). Slice as much banana as needed to cover the entire caramel layer.
7). This is the tricky bit, the cream is runny. You can whisk it for a while attempting to whip it, but you don't get the same effect, however it does thicken it, which is always needed. When you are happy with the consistency of your cream, pour over the top, covering the banana and caramel.
8). Now simply grate either soya or dark chocolate over the top and put in fridge.
I hope you enjoy :)
Also, if anyone knows if there is vegan whipped cream available? Or any techniques of achieving it fully, I would very much appreciate it.
Thank you all for reading.