Jazzylicious EASY Dessert - January 3, 2012
Here is a quick, elegant (and most of all JAZZYLICIOUS) vegan dessert for your next party!
Pots de Crème
Makes 4 to 6 servings
This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.
3⁄4 cup vanilla nondairy milk
12 ounces soft regular or silken tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.
________________________________________
To save serving time during your party, consider setting up a dessert table in advance. Use a re-cycled vintage table covering, coffee cups, utensils and plates. This mini-green tablescape is both easy to prepare and very attractive! Serve scrumptious vegan desserts to round out your eco-chic array of delicious delights!
A small table serves well as a tableware display for keeping dessert essentials close at hand. Jazzy Tip: A great, eco-friendly item for saving space, is a re-purposed mug rack to display your coffee cups - super easy access!
________________________________________
