3 ingredients to use for a vegan dessert
Last January, the organisers of the 30th edition of the Coupe du Monde de la Pâtisserie asked participants to reflect on a recipe without animal protein.
Cashew cream by the Argentinean team
“We have been able to create a 100% natural dessert without any chemical products. We used cashew cream to give the texture of the mousse, replaced butter with cocoa butter, and used coconut and walnut oil.”
Almond milk by the Japanese team
“The recipe is adapted so that it is tasty despite the lack of animal protein. Almond milk and coconut purée enabled us to add sweet flavours and produce a different texture from when we use dairy products.”
Chickpeas by the Mexican team
“Chickpeas produce a water that can be turned into a mousse and acts as an emulsifier for making meringue. It’s different from the textures we’re used to, but it’s an option for creating a vegan dessert.”