This sweet and sour dessert is packed full of flavour, and it is great for showcasing your improving skills as a vegan cook. Made in three separate stages, this recipe for my Rhubarb and Raspberry Mille-Feuille is certain to wow guests at your next social gathering.
Rhubarb and Raspberry Mille-Feuille
Or why not surprise that special someone in your life on Valentine’s Day by serving it at the end of a romantic dinner?
- FOR THE SWEET BISCUIT LAYER:
- 250g plain flour
- 125g icing sugar
- 125g vegan margarine
- 3 tbsp cold water
- FOR THE COCONUT CREAM LAYER:
- 2 x 400ml tins of coconut milk
- 2 tbsp agave nectar
- FOR THE BRAISED RHUBARB LAYER:
- 5 sticks rhubarb, peeled
- Juice of one orange
- 3 tbsp brown sugar
FOR THE SWEET BISCUIT LAYER:
Place all the ingredients in the pitcher of your favourite Ninja blender, and blend at a low speed.
Chill the pastry in the fridge for at least 30 minutes. Roll the dough to a thickness of 3mm, and cut into two-inch circles. Bake the circles on a non-stick baking tray for eight minutes at 180C.
FOR THE COCONUT CREAM LAYER
Separate the cream from the coconut milk and discard the water. Whisk the coconut cream along with the agave nectar until stiff. You can also blend the cream using your favourite setting on your Ninja blender.
Place the whipped cream into a piping bag, and place it in the fridge.
FOR THE BRAISED RHUBARB LAYER
Peel the rhubarb and cut into one-inch pieces.
Add the rhubarb to a saucepan with the orange juice and sugar. Place the saucepan over a low heat and gently simmer for eight to 10 minutes, or until the Rhubarb is tender.
Place one biscuit disc on a plate and pipe on some of the coconut cream.
Stand the pieces of rhubarb around the edge neatly. Top with another biscuit and more cream, some raspberries and pistachio crumb — you can crush the pistachios in your favourite Ninja blender.
Top with a delicious berry sauce made by blending frozen berries with a little water and agave nectar.