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Treat time
Silky smooth, sweet and creamy, these
vegan dessert pots are worthy of a night in
BLOOD ORANGE &
PISTACHIO POTS
Serves 6 V DF
Takes 35 mins plus 2 hrs chilling
and setting
15g cornflour
125g caster sugar
3-4 blood oranges (you need 150ml
juice), 2 thin slices quartered,
2 oranges zested
120ml Carnation vegan
condensed milk
alternative
75g Oaties biscuits
50g pistachios, roughly chopped
270ml pot Elmlea plant double cream
alternative
1 Start by making the curd. Mix the
cornflour, 75g of the caster sugar, a
pinch of salt and the zest of
orange in a saucepan. Slowly
whisk in the orange juice over a
medium heat for 3-4 mins, whisking
constantly, until thickened.
2 Remove from the heat and whisk
5 Whisk the Elmlea to soft peaks,
in the Carnation, then transfer to a
then whisk in most of the remaining
WE USED...
bowl. Leave to cool to room
orange zest; set aside.
6 To assemble, spoon 2 tsp of the
biscuit mix into 6 glasses and top
Gluten-free Carnation Vegan
temperature, then refrigerate for at
least 2 hrs or overnight.
Condensed Milk Alternative
Gmation
370ml, £1.70 (46p/100ml), with
its fudgy, sweet flavour, is made
3 For the caramelised orange slices,
with 2 tbsp whipped Elmlea, then
dissolve the remaining caster sugar
1 tbsp curd. Repeat the layers to
use all the ingredients, finishing
in 50ml water in a small saucepan
from a blend of oat and rice
and bring to the boil. Add the
flour and approved by the Vegan Society.
with curd. Top each pot with a
caramelised orange piece, then
orange quarter slices in a single
layer and simmer for 15 mins, then
transfer to a sheet of baking paper
A key ingredient used was rich,
creamy Elmlea Plant Double
Cream Alternative 270ml, 85p
(31p/100ml). It's one of the only
vegan cream alternatives that you
can whip, or stir it into curries and sauces.
scatter with the remaining
pistachios and orange zest to serve.
Elmlea
PLANT
and set aside for at least 1 hr to set.
Each serving contains
4 Put the Oaties in a sandwich bag
and bash to crumbs with a rolling
Energy
Fat
Saturates Sugars
Salt
1666kJ 22g 10g | 35g 0.1g
396kcal
pin. Stir in 35g of the pistachios
20% 32% 48% 39% 2%
of the reference intake. See page 105.
Carbohydrate 47g Protein 3g Fibre 2g
and set aside.