Apple pie with vegan custard

Yesterday I was reinventing recipes. In our annual course, we always make an apple pie with agar agar jelly that looks great. And it occurred to me that perhaps we could make it even more complete.

I prepared the base for the cake with the original recipe and baked it for about 8 to 10 minutes at 180 ° C.

While baking, I prepared a pastry cream with 250 ml. of rice drink, 2 c.s. of cornstarch, and some rice molasses.

I let the base and cream cool slightly and then incorporated the cream on the base. I placed the cut apples and put them back in the oven for another 10 to 15 minutes to make the apples.

I prepared the jelly using instead of apple juice, the juice that I had left over from a plum jam that I had prepared the day before. The result: a jelly with a bittersweet touch really explosive!

Once, the apples were tender, I took the cake out of the oven and let it cool a little like the jelly.

Finally I incorporated the jelly on the cake, et voilà! It was great!

Give it a try, and let me know how it goes…

Do you want to learn to prepare more recipes like this?

Join our macrobiotic cooking and healthy eating courses.

  •  
  •  
  •  
  •  
  •  

Leave a Comment