ROSE HIP-CREAM-TURRET
INGREDIENTS
- vegan puff pastry ( ready made )
- 200 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- a little of caviar from one vanilla pod
- ½ a glass of rose hip jam
PREPARATION
step 1
- preheat the oven to 200 ° Celsius
- put a sheet of baking paper on a baking tray
step 2
- unpack the puff pastry and flatten it on the table
- cut out 12 cirkles ( with a mousse ring or a cup )
- layer 2 of them together and put it on the baking tray
- do the same with all the others
step 3
- bake for 12 minutes
- let them cool down
step 4
- whipp the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
- little by little add sugar, caviar from vanilla pod and lemon juice
step 5
- stir the jam in a bowle until smooth
step 6
- put 2 baked puff pastry cirkles onto a plate seperatly
- spread some of the whipping cream on it
- put some jam on it
step 7
- put the next 2 cirkles onto them
- continue as in step 6
step 8
- put the last 2 cirkles onto them
- spread the rest of whipping cream on top of them
- pour the remaining jam on top of the cream
step 9
- cool it for at least 1 hour
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