A slice of vegan heaven. This delicious recipe will see all your guests coming back for more with its creamy hazelnut mousse and surprise layers inside.
Prep time 1 hour | Freeze time 5 hours | Makes 8 slices
Hazelnut mousse
Ingredients140g Sosa roasted hazelnut paste 190g rice milk 3.5g Sosa Natur Emul 7.5g Sosa Vegan Mousse Gelatin 75g water 65g sugar 20g Sosa Inulin Cold 1g salt |
MethodBlend together the nut paste and natur emul. Bring to the boil the rice milk and Vegan Mousse Gelatine. Once boiled add to first mixture and blend. In a kitchen aid bowl combine the water, salt and potatowhip and whisk. When the mixture is about halfway start slowly adding the inulin and sugar and whisk for 10 minutes further. Once the first mixture has reached 55-60°c pour into the meringue on low speed until fully incorporated. Take the mixture off machine, place in mould and freeze. |
Maple jelly
Ingredients100g water 150g maple syrup 10g Sosa Veggie Gel |
MethodBring all ingredients to the boil and pour into the mould.
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Pear gel
Ingredients50g stock syrup |
MethodBlend together all ingredients with hand blender, then leave the mixture to hydrate for at least 30 minutes then blend again. Place the gel into mould and freeze as insert. |
Crunchy hazelnut
Ingredients100g Chocolat Madagascar Vegan Milc 40g Irca praline noisette (hazelnut) 75g chopped hazelnuts |
MethodMelt the Vegan Milc chocolate and incorporate all other ingredients until all the hazelnuts are fully coated. Set the mixture into a square tart ring and place into mould once set. |
Glaze |
MethodOnce your layered slice is fully compiled and completely frozen, place on a cooling rack with a tray underneath. Heat the glaze up to 50°c to activate the pectin inside the product before pouring over frozen mousse slice. |
Garnish
Crushed roasted hazelnuts.
