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ADVERTISEMENT PROMOTION 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.

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