Vegan Cacao Parfait Dome with Lotus Crumb, Brûlée Pear, and Chai Syrup

Prepare to indulge in a stunning vegan cacao parfait dome that will captivate both your taste buds and your eyes. This recipe combines the richness of cacao parfait with the crunch of lotus crumb, the sweetness of brûlée pear, and the aromatic touch of chai syrup. Get ready to create a show-stopping dessert that will impress your guests. Let’s dive into the recipe!

Ingredients: For the cacao parfait:

• 1 cup of cashews, soaked overnight
• 1 ripe avocado
• 1/4 cup of cacao powder
• 1/4 cup of maple syrup
• 1 teaspoon of vanilla extract
• 1/4 cup of almond milk (or any plant-based milk of your choice)

For the lotus crumb:

• 1 cup of lotus biscuits, crushed into fine crumbs

For the brûlée pear:

• 2 pears, ripe but firm
• 2 tablespoons of coconut sugar
• 1 teaspoon of coconut oil

For the chai syrup:

• 1 cup of water
• 2 chai tea bags
• 1/4 cup of maple syrup

Instructions:

Step 1: Prepare the cacao parfait

1. Drain the soaked cashews and rinse them under cold water.
2. In a blender or food processor, combine the cashews, avocado, cacao powder, maple syrup, vanilla extract, and almond milk.
3. Blend the mixture until smooth and creamy, scraping down the sides as needed.
4. Transfer the mixture to a bowl and refrigerate for at least 1 hour to set.

Step 2: Make the lotus crumb

1. Crush the lotus biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and gently crushing with a rolling pin.
2. Set aside the lotus crumbs in a bowl until ready to use.

Step 3: Prepare the brûlée pear

1. Preheat your oven to 375°F (190°C).
2. Cut the pears in half lengthwise and remove the cores.
3. Place the pear halves cut-side up on a baking sheet lined with parchment paper.
4. In a small bowl, mix the coconut sugar and coconut oil until well combined.
5. Brush the mixture over the cut side of each pear half.
6. Bake in the preheated oven for about 20-25 minutes or until the pears are soft and caramelized.
7. Remove from the oven and let them cool for a few minutes before handling. Once cooled, slice the pear halves into thin slices.

Step 4: Prepare the chai syrup

1. In a small saucepan, bring the water to a boil.
2. Add the chai tea bags and let them steep for 5 minutes.
3. Remove the tea bags and stir in the maple syrup.
4. Simmer the mixture over low heat for an additional 5 minutes to allow the flavours to meld together.
5. Remove from heat and set aside to cool.

Step 5: Assemble the parfait dome

1. Take a dome-shaped silicone mould and fill it with the cacao parfait mixture, pressing it gently to remove any air bubbles.
2. Smooth the top with a spatula and place the mould in the freezer for at least 4 hours or until the parfait is firm.

Step 6: Plate the parfait

1. Remove the parfait dome from the freezer and carefully unmold it onto a serving plate.
2. Sprinkle a generous amount of lotus crumb around the base of the dome.
3. Arrange the sliced brûlée pear on the plate next to the parfait dome, creating an attractive display.
4. Drizzle the chai syrup over the pear slices and around the plate for an elegant touch.

Step 7: Serve and enjoy!

1. Slice the parfait dome into individual servings using a sharp knife.
2. Place each slice upright on the plate, leaning against the lotus crumb.
3. Serve the parfait alongside the lotus crumb, brûlée pear, and chai syrup on the plate.
4. Garnish with additional lotus crumb and pear slices, if desired.
5. Enjoy this decadent vegan parfait creation, savouring the harmonious combination of flavours and textures.

Final Thoughts: Congratulations on creating a visually stunning and delectable vegan cacao parfait dome with lotus crumb, brûlée pear, and chai syrup. The dome serves as the centrepiece, while the plate showcases the accompanying elements to complement the parfait. With its intricate flavours and beautiful presentation, this dessert is bound to impress and satisfy both your guests and your own cravings. Enjoy this masterpiece and relish the fact that it’s entirely vegan. Bon appétit!

Photo credit and inspiration by #ChefIsabel