Here is a delicious little recipe to warm you up at the start of winter!
Revisit the creamy Tiramisu in a vegan &gluten-free version to treat yourself during the weekends.
Ingredients for 4 people
– 1 pear
– 75 g of Jean Hervé Chocolade without milk
– 40 cl of liquid coconut cream in a briquette
– 45 g of agave syrup
– 8 gluten-free finger biscuits
– 10 cl well-flavoured coffee
– 1 tbsp. at s. liquid vanilla extract
– A little cocoa for dusting.
1/ To start, peel the pear, remove the core and mix it with Jean Hervé's milk-free chocolate until you obtain a smooth and creamy coulis. Reserve.
2/ To continue, whip the very cold coconut cream with the vanilla and the agave syrup, until you obtain a fairly firm whipped cream.
3/ Take four individual jars and place at the bottom of each a gluten-free spoon biscuit cut in half and very lightly soaked in coffee.
Then, divide half of the whipped cream into the jars, then pour the pear-chocolate coulis on top.
4/ Then, place a new spoon biscuit lightly soaked in coffee in each jar, then top with the remaining whipped cream.
5/ Finally, sprinkle lightly with cocoa using a tea strainer, then refrigerate for at least 4 to 6 hours (at best overnight). To finish, serve chilled.
