An acidic, sweet dessert an ideal way to end the evening without saying “enough”!

People :

4

Preparation time :

45min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 400 gr of soy yogurt
  • 200 gr of soy cream without sugar (not easy to find, otherwise use normal)
  • 500 gr of strawberries
  • Agave syrup (to taste)
  • ½  of bunch mint
  • Juice of ½ lemon
  • ½ of lemon zest
  • 125 gr of flour
  • 25 gr of pure cocoa powder
  • 70 gr of muscovado sugar
  • 8 gr of Impeller
  • ½ tablespoon of apple cider vinegar
  • 70 ml of sunflower oil
  • 75 gr of vegetable milk
  • 75 ml of stout
Preparation
  1. Preheat oven to 160 degrees.
  2. Mix all the dry ingredients together.
  3. Now separately mix the oil, soy milk and apple cider vinegar and whisk until it looks like a clear mayonnaise, then add the stout.
  4. Add and mix the dry ingredients to the liquid and place into muffin molds or something similar.
  5. Bake for 20 / 30mins depending on the thickness of the mold.
  6. Now cut and macerate the strawberries with the lemon juice, chopped mint and agave to taste
  7. To assemble the creamy yogurt, whisk the soy cream and mix it gently with the soy yogurt, lemon zest and agave syrup to taste.
To assemble the dessert

Take a glass remove the bizcocho from the mold and layer the bizcocho, macerated strawberries and creamy yogurt continue to layer until the glass is full then decorate with strawberries and a sprig of mint.

Additional information

People :

4

Preparation time :

45min

Difficulty:

Easy

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