VF - Vegan Cream

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* Exported from MasterCook *

 

Vegan Cream

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon cornstarch

5 ounces unsweetened soy milk

1 vanilla bean

3 1/2 ounces vegan margarine

2 teaspoons confectioner's sugar -- 2 to 3

a few drops of vanilla extract, brandy,

rum, orange flower, or rose water -- optional

 

In a small bowl, blend the cornstarch to a paste with a little of the soy milk.

 

Put the rest of the soy milk into a saucepan with the vanilla bean and bring to

a boil, then pour it into the cornstarch mixture, stir and return to the pan.

Stir over the heat for a minute or two until the mixture thickens, then remove

from the heat and leave to cool completely. When it has cooled, remove the

vanilla bean, rinse, dry it and keep to use again.

 

In another bowl, beat the margarine until it's light and creamy, then gradually

whisk in the cornstarch mixture. It's important to add the cornstarch mixture

gradually, whisking well as then you will produce a beautifully light whipped

cream.

 

Add the confectioner's sugar towards the end, a teaspoon ful at a time, tasting

the mixture the mixture after each addition unti it tastes just right.

 

The delicate vanilla flavor can be enhanced with a drop or two of vanilla

extract, if you wish, or you can add a splash of brandy or rum or orange flower

or rose water, depending on what you're serving it with.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 7 Calories; trace Fat (0.2% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 0 Other Carbohydrates.

 

NOTES : Serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0