I hope that every one of you had some amazing Christmas days, even if it wasn’t as big as we are used to!
For my Christmas dinner I made a dessert, that I’m quite proud of!
It was a chocolate dome with a vegan vanilla cream filling with a core of cherry-kiwi-compote.
To create the chocolate half sphere, you’ll need a silicone or three-piece mould and your favourite dairy free chocolate.
Melt the chocolate (in your microwave or in a water bath), layer it in your form (not too thick though, you still want to be able to break it with a spoon later) and let it cool in your fridge.
Whilst the chocolate is cooling, you can start preparing the vegan vanilla cream.
You’ll need 4 egg yolks, 60gram sugar, 250ml of your favourite dairy free milk, 200 ml vegan whipped cream (mine was from “Schlagfix”), 3 white gelatin sheets and a teaspoon of vanilla essence.
Soften your gelatine in cold water for 5 minutes. In a pod add milk, sugar, vanilla essence and bring to boil. Put the egg yolks in a bowl and add the vanilla milk, whip until creamy. Then add the softened gelatine sheets to this mixture. Let it cool down and add the whipped cream to it. Then it needs to rest for like two hours.
If you want you can already fill it in your chocolate half spheres at this point, or just leave it in a bowl to rest in the fridge.
The last thing you will need is the cherry-kiwi-puree.
I used half a glass of cherries and two fresh kiwis (without the skin obviously). To make sure that the vanilla cream wouldn’t get ruined by the kiwi acid, I boiled the cherries and kiwis before puréeing them. Once that cooled down a bit, I used a silicon mould with very small half spheres to freeze the purée.
After everything cooled and chilled enough, you just have to assemble it. Fill the chocolate with the vanilla cream and use two of the frozen purée half spheres and put them in the middle. Then arrange on a plate, and you’re done. Easy as that. 😂