Book Giveaways & Recipe: Vegans Deserve Better than a Fruit Salad*

Book Giveaways & Recipe: Vegans Deserve Better than a Fruit Salad

[Ad-gifted]  Vegans Deserve Better Than a Fruit Salad by Danielle Maupertuis is an informative, humorous, idea-inspiring recipe book like no other, inspiring vegans to bake delicious selection of dessert all year around.

Published by Olympia Publishers, the book contains more than 60 recipes ranging from cheesecakes, chocolate desserts, mousses, tarts and festive desserts.  Chef Danielle will convince you vegan desserts are easy to make, taste yummy and look fantastic.  Classical English desserts will have a place of honour. A modern twist will bring them to the front of stage, from an Eton mess to a sticky toffee pudding.  A lot of the recipes in the book also caters for those who are gluten intolerant and have a nut allergy.

The book is organised into easy to read sections and the Basics section gives even the most novice cook all the advice and help they need. Vegan or not, just looking at these recipes encourages even the most reluctant baker to give it a go.

LEMON  EASTER  NEST
(This is a vegan, gluten-free, nut-free dessert)

Preparation notes
Makes 8 nests, savarin moulds 6 ½  cm diameter
Preparation time : 30 min. + 2 hours to set
Cooking time :  15 mins

LEMON MOUSSELINE

250g milk alternative 
50g unrefined golden caster sugar 
30g cornflour
1 Tbsp cashew butter
½ tsp vanilla extract
Zest of 1-2 organic lemons
A few drops Sicilian lemon essence
80g hard vegan spread
turmeric for the yellow colour

Method
Prepare a custard:
1.Pour the milk alternative in a heavy bottom saucepan. Reserve 3 Tbsp to be added to the dry ingredients. Bring to the boil.
Meanwhile, in a mixer, whisk together the cashew butter, sugar, cornflour, vanilla essence, zest and lemon essence, and the reserved liquid. 
Out of the heat, pour this mix over the boiling milk and whisk until all the ingredients are evenly combined.
Bring back to a low heat and stir continuously until the mixture starts bubbling and thickens. Allow to cool down.
2. Soften the vegan spread in the microwave for 10 secs. Transfer to a mixing bowl. 
Using the whisk attachment, at medium speed, slowly add the custard- about ¼ at a time -making sure the cream remains smooth. Scrape the bowl 1-2 times.
Keep refrigerated.

VICTORIA SPONGE

100g gluten-free self raising flour
½ tsp xanthan gum
60g unrefined caster sugar
½ tsp baking powder
100g milk alternative
40g rapeseed oil
½ tsp vanilla essence

Method

Preheat the oven 190C / gas 5
Whizz all the ingredients in a food processor until smooth, with no remaining lumps.
Transfer the sponge a pre-lined baking tray 22 x 28cm. Spread evenly – about 1cm thick – with a spatula and bake at 190C for 18-20 mins.
Check if a toothpick inserted in the centre comes out clean. Allow to cool down. Transfer to the freezer, it will be easier to cut.

ASSEMBLING

Fill the moulds with the lemon mousseline, using a spoon or a piping bag. Flatten the top with a palette knife. With a round cutter, cut 8 discs 6.5cm diameter in the Victoria sponge. Place on top of the cream and transfer to the freezer. Let them set for 4h at least.

DECORATION

Vegan “butter cream “:

100g vegan spread
20g icing sugar
matcha powder for the green food colouring

Sift the icing sugar. Bring the spread at room temperature. In a mixing bowl, using the paddle, beat all the ingredients together until smooth.

Icing:  

1Tbsp aquafaba or OGGS, ready to use
80g icing sugar
¼ tsp lemon juice or vinegar
turmeric for the yellow food colouring
Sift the icing sugar.  In a mixing bowl, using the paddle, firmly beat all ingredients together until smooth. Pipe into various shapes: stars, rosettes, pearls…and for the experts, why not try a little bird?

Chef’s tips

The vegan “butter cream” should not be overworked, as it might split. If this happens, just warm up the bowl with a blow torch while beating, until the cream recovers its smooth texture.
This dessert can be prepared in advance and frozen. Just decorate on the day.

OPERA CAKE

Preparation notes
Makes 5 cakes 3 x 3 x 8 cm
Preparation time: 40 mins + 2 extra hours to set
Cooking time: 15 mins

PISTACHIO SPONGE
 25g ground almonds
 25g ground pistachios
 25g gluten-free plain flour
 ¼ tsp baking soda
 15g cornflour
 40g golden caster sugar
 65g milk alternative
 1 ½ Tbsp rapeseed oil

Method
1. Preheat the oven to 190C / gas mark 5.
2. Grind the pistachios in a food processor.
3. In a mixing bowl, using the paddle attachment, mix all the ingredients together until
smooth consistency, with no remaining lumps.
4. Pour the sponge in a pre-lined baking tray. Spread evenly – 8mm thick – with a palette
knife and bake at 190C for 15mins.
5. Check if a toothpick inserted in the centre comes out clean. Allow to cool down.
6. Transfer to the freezer for ½ hour, they will be easier to cut.

PASSION FRUIT MOUSSELINE
 125g passion fruit juice or purée
 30g golden caster sugar
 15g cornflour
 ½ Tbsp cashew butter
 50g hard vegan block

Method
1. In a mixer whisk together the cashew butter, sugar, cornflour and about 25 ml of the
liquid.
Meanwhile, in a heavy bottom saucepan, bring the remaining juice to the boil.
Out of the heat, pour the previous mix into the boiling liquid, continue to whisk until all the
ingredients are evenly combined.
Bring back to a low heat and stir continuously until the mixture starts bubbling and thickens.
Transfer to the fridge.
2. Keep the vegan block at room temperature, place in a bowl. Slowly add the passion fruit
cream and, with an electric hand mixer, whisk until fluffy.
Keep refrigerated.

RASPBERRY JELLY
 125g raspberry purée
 30g golden caster sugar
 ¾ tsp agar agar powder

Method
1. In a heavy bottom saucepan, bring all the ingredients to the boil, stirring continuously.
When the jelly reaches the boiling point, continue to whisk for another 20 sec, then take off
the heat. Allow to cool.

ASSEMBLING
1. The refinement of this cake resides in its apparent simplicity, for it is important the layers
are regular and neat. Therefore, I suggest to assemble the cakes in these individual
rectangle moulds.
2. Cut 10 pistachio sponges 3 x 8 cm. Place the first one in the bottom of the mould. Pipe a
layer of passion fruit mousseline (about 3 mm thick) on top of the sponge and let it set for
½ h at least in the freezer.
3. Melt the jelly gently in the microwave 15 sec at a time, temperature should not exceed
45C. Pour over the passion fruit cream, same thickness.
Return to the freezer for another ½ h.
4.Repeat these steps a second time and let the cake definitively set in the freezer.

DECORATION
1. Decorate with a fresh raspberry, and a small golden leaf.

Here’s how you can win yourself a copy of Vegans Deserve Better than a Fruit worth £10.85

Terms and Conditions

* Prize is not exchangeable for cash and not transferable
* Open to residents of the United Kingdom Only
*Entrants and winner of the competition must be 18 or over and must not be employed by Olympia Publishers
* All entries must be received by Sun, 2 April 2023 (23:59).
* The winner will be chosen at random
* The winner will be notified via the email address. They have up to 28-days to respond and claim their prize after being notified, after which time the prize will be considered unclaimed and will be re-assigned using a random selection method.
* Submission of a posting will be taken to mean acceptance of the rules and terms and conditions.
* By using this form you agree with the storage and handling of your data by this website
* The winner will be published on the original giveaway blog post.
* Prizes are administered separately by Olympia Publishers and Yeah Lifestyle cannot be held responsible for problems related to fulfillment of prizes including non-delivery of the item

About the Author

Danielle Maupertuis is a Belgian Pastry Chef who has worked in five-star hotels, abroad and in the U.K. She won several gold and silver medals in international competitions. She is one of the first Pastry Chefs to create a range of vegan desserts focused upon taste and presentation. She runs classes for Foodies and Chefs at the Vegetarian Society Cookery School. Her challenge is to give vegan desserts a fine dining touch and penetrate the exciting world of culinary awards. Writer in vegan magazines, she also gives TV cooking demos, online courses, talks in vegan shows and pastry courses for kids on her YouTube Channel.

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*We were sent a copy of the book for the feature. All opinions are our own

Photo copyright: Darrin Jenkins/Yeah Lifestyle