Black Forest Dessert

Ingredients

For the biscuit:

• 500 ml frischli Organic Oat Drink Chocolate
• 150 g Cane sugar
• 125 g Chocolate pudding powder
• 300 ml Neutral vegetable oil
• 300 g Wheat flour
• 25 g Baking powder

For the cherry ragout:

• 500 g Cherries
• 100 ml Red wine
• 200 ml Cherry juice
• 100 g Cane sugar
• 20 g Starch

For the cream:

• 2000 ml frischli Organic Oat Drink
• 250 g Cane sugar
• 8 g Vanilla powder
• 4 g Salt
• 120 g Cocoa butter
• 400 g Soft wheat semolina
• 120 g Soy yoghurt
• 400 g Alsan
• Lemon juice and zest

 

NOTE:

For a firmer cream, increase the cocoa butter portion or the margarine portion, respectively. Please note however, that the cream hardens a lot during refrigeration.

The biscuit pieces remaining after cutting can be baked crispy for another 10 minutes. Crumbled into medium sized pieces, the crispy biscuit crumbles greatly enhance the consistency of the dessert.

Preparation

Preparation of the biscuit:

1. Stir sugar and pudding powder into the frischli Organic Oat Drink Chocolate. Then stir-in the oil.
2. Sieve the flour and mix-in with the baking powder without lumps. Depending on the desired thickness of the biscuit, line either two 1/2 GN trays (thicker) or one 1/1 GN tray with baking paper and spread the dough evenly. Bake at 165 °C for approx. 20 minutes and allow to cool.

Preparation of the cream:

1. Stir sugar, vanilla powder and salt into the frischli Organic Oat Drink and bring to a boil slowly. Melt the cocoa butter in it, mix-in the semolina and stir until smooth.
2. Use a high-performance blender to mix the cooled-down mixture with soy yoghurt. Dice the margarine and whip at room temperature in a stirring bowl until foamy. Slowly stir in the lukewarm pudding. Bring the cream to taste with lemon juice and zest.

Preparation of the cherry ragout:

1. Mix the starch with one part of the cherry juice. Bring the cherry juice, red wine and sugar to a boil and stir-in the starch. Bring to a boil while stirring and leave to simmer for 5–10 minutes.
2. Fold-in the cherries and leave the ragout to cool. To serve in glasses, cut out the sponge cake with serving rings and layer them alternating with cream and ragout.

 

Recipe: Maximilian Schmid, www.VeganeGastro.de