Vegan Pot de Crème
A trip to Paris is on my 30 things to do before 30 and we hope to make it happen before the end of the year, particularly because I have a good friend we’d like to visit, who lives there.
Whenever we talk about planning the trip, we end up daydreaming about the food. That may be a bit tricky because Laurence is sensitive to wheat and dairy (he may just have to break the rules and book time off to recover!). When La Redoute asked me to create a recipe for a French-inspired dish, I was intrigued to try to make it dairy-free. In fact, this pot de crème is vegan.
We prefer to use sweeteners that have nutritional value but aren’t as high on the fructose as refined cane sugar. We used molasses this time because it’s rich in minerals and the girls and I love the taste. However, you might want to replace that with maple syrup (or even caster sugar) if you’re not a fan. I mention this because it was too rich for Laurence – just more of it for the rest of us!
As always, the tasting starts with licking the bowl. No wonder the kids love helping me in the kitchen!
1 tin of coconut milk
100g cacao nibs
3-4 tablespoons of molasses or maple syrup
Put the cacao nibs and coconut milk in the blender. Blend until combined. You want the mixture to be reasonably smooth but you’re going to strain later so don’t obsess over this.
Pour the mixture into a saucepan on medium heat. Mix continuously while heating for 5-10 minutes until the coconut milk thickens a bit. Mix in your sweetener of choice.
Strain into a bowl, using a spoon to push the liquid through. Pour into small tea cups. Cool to room temperature. Put the tea cups in the fridge to firm up for four hours. Serves four.
For this and other French inspired dishes, check out La Redoute’s blog.
The clothing featured in this post is all from La Redoute, who have commissioned this post.