Veg&Vegan – Christmas. A Bavarian cream with a twist

Veg&Vegan – Christmas. A Bavarian cream with a twist

Bavarese Vegan

We are beginning preparations for the most important holidays of the year, when we want to show off our creativity in the kitchen and surprise our guests with gourmet recipes.

This dish can even be served as a starter in smaller portions, or as a pre-dessert by substituting the ‘bacon’ with slices of toasted almonds and crystal celery leaves with mint leaves frosted with sugar. I wanted to add a personal touch by changing the classic shapes with a simple geometric shape for a Bavarian cream.

This recipe is totally vegetarian, gluten free, with no milk or dairy products, no yeasts or rising agents, and with no flours.

As for a wine to be served together, I would suggest a Durello Spumante 36 months.

While for a more particular beverage, I would recommend a good, old-fashioned apple cider, of the Aosta Valley or, as an alternative, a freshly centrifuged celery-carrot-ginger juice.

Happy Holidays!

Savoury Bavarian Cream with celery on a potato and carrot puree, crunchy tempeh ‘bacon’ and crystal celery leaves (vegan and gluten-free, total time: 80’)
Ingredients
For the Bavarian cream
Natural soy milk 125 ml
Vegetable cream 125 ml
Celery juice 250 ml
Celery n. 3 stalks
Agar-agar 4 g
Salt to taste

  

For the puree
Potatoes 2
Carrots 3
Soy milk as needed
Salt and pepper to taste

  

For the tempeh ‘bacon’
Tempeh 8 thin slices
Olive oil 1 spoon
Gluten-free soy sauce 1 spoon
Smoked paprika 1 spoon
Salt and pepper to taste

  

For the crystal celery leaves
Celery leaves
Peanut oil as needed
Preparation

For the Bavarian cream

For the Bavarian cream

With an extractor or a centrifuge, make the celery juice. (or blend the celery and pass through a find food mill) Time: 5 minutes

In a casserole, combine the soy milk, vegetable cream, and agar-agar and mix well. Place on flame and bring to a boil, simmering slowly for 4 minutes.

Time: 10 minutes

Remove from flame and let cool for 3-4 minutes before gently blending in the celery juice. Pour the mixture into the moulds and leave at room temperature for 30 minutes. These can be refrigerated at +4° for 48 hours.

Time: 30 minutes

For the puree

Boil the potatoes with the skin. Then peel them, mash them, and pass them through a food mill.

Boil the carrots in salted water and blend them with an immersion mixer before passing them through a food mill.

Time: 50 minutes

Combine the potatoes and carrots to obtain a cream. If too dense, add a few spoonfuls of soy milk. Add salt and pepper to taste. Keep warm.

Time: 10 minutes

For the tempeh ‘bacon’

Pour the oil into a hot frying pan, sprinkle with the paprika, and add the tempeh. When it is browned, add salt and pepper. Turn and cook until crunchy. Keep warm. If prepared in advance, before serving, heat through in a 150° oven for a few minutes until crunchy.

Time: 5 minutes

For the crystal celery leaves

Select some pretty celery leaves and fry them quickly in hot oil at 160° for 5 seconds. Place them on kitchen paper to dry. Keep warm.

Garnishing

Remove the Bavarian cream from the moulds. Place on a dish and cover with the ‘bacon’. To the side, make a decoration with the potato and carrot puree, adding the crystal celery leaves here and there as a garnish. This dish should be served with the Bavarian cream at room temperature and the puree and crystal celery leaves very hot.

Raffaele Mancini
Cucina Nova