Vegan Strawberry Soup

Today a cooking experiment: we will transform the trifle into a dessert without cholesterol, lactose, alcohol and ... in the strawberry version. The vegan trifle that I propose will be an "explosion of freshness and lightness!"

Video of the Recipe

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Identity Card of the Recipe

• 167 KCal Calories per serving

• Ingrediants

  For decoration

  • 200 g of strawberries

  For the base

  • Vegan, soy food: 330 g of dry biscuits
  • 100 g of strawberries
  • 50 g of brown sugar
  • 100 ml of soy milk

  For the vanilla cream

  • Untreated lemon juice
  • Vanilla essence
  • 30 g of frumina
  • 50 g of brown sugar
  • 350 ml of soy milk
  • 2 g of turmeric

  For the chocolate cream

  • 10 ml of coconut oil
  • 30 g of dark chocolate
  • 12 g of bitter cocoa
  • 80 g of brown sugar
  • 300 ml of soy milk
  • 24 g of frumina

  Materials Needed

  • Square pyrex pan with dimensions of 24 x 24
  • Small saucepan
  • Whip
  • Scale weighs food
  • Sieve
  • Bowls of various sizes
  • Chopping board
  • Knife
  • Immersion mixer

  Preparation

  1. First, prepare the syrup for the cookies.
  2. Wash the strawberries, remove the stalk, cut them into pieces and collect them in a beaker. Add the brown sugar, soy milk and blend using the immersion blender.
  3. Soak the vegan soy biscuits in the strawberry syrup and make a first layer on the base of a square pyrex pan.

  Traditional trifle
  The classic trifle is prepared by soaking sponge cake or ladyfingers in a solution based on alchermes. As an alternative, we propose the version with vegan biscuits dipped in a strawberry syrup: the red color of the strawberries recalls that of the alchermes.
  Those who wish can replace the soy biscuits with vegan sponge cake.
  The classic recipe involves the use of chocolate and vanilla cream, both based on eggs: the version proposed in this recipe is completely cholesterol-free.

  4. Once the first layer of cookies has been made, prepare the vegan chocolate cream. Chop the dark chocolate with a knife. Pour ¾ of soy milk into a saucepan, adding the brown sugar and unsweetened cocoa powder. Meanwhile, dissolve the wheat (or corn) starch in the remaining cold soy milk. When the soy milk in the saucepan is hot, add the dark chocolate and stir until completely dissolved. Add the coconut oil (optional ) and the wheat starch dissolved in soy milk: continue to mix with the whisk to avoid the formation of lumps. Pour the hot chocolate cream over the biscuits, leveling with a spatula.
  5. Make a second layer of biscuits: dip them in the strawberry sauce and place them on top of the chocolate cream.
  6. Prepare the vegan lemon cream. In a saucepan, combine 300 ml of soy milk and flavor with the vanilla flavor. Add the cane sugar, then bring to the boil. In a bowl, combine the wheat starch and dissolve it in the remaining cold soy milk ( 50 ml). When the soy milk boils, add the dissolved starch along with the turmeric and lemon juice. Cook for 30 seconds or until the sauce thickens, turn off the heat and spread the cream over the biscuits.
  7. Cover with cling film and leave to cool for at least 2 hours.
  8. When the cream is cold, finish by covering the surface with sliced ​​fresh strawberries.

  The greedy idea
  For an even tastier version, try covering the surface with sprigs of coconut cream or soy cream.

  9. Cut into slices and serve.

  Alice's comment - PersonalCooker

  If the classic version of the trifle can create some sense of guilt after you have eaten it, the strawberry one I have proposed will not create remorse. A fresh and fabulous dessert that will conquer even the most refined palates.

  Nutritional values ​​and Health Comment on the recipe

  Vegan Strawberry Soup is a food that falls into the dessert group.
  It has a very low calorie intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates tend to be simple, unsaturated fatty acids and peptides of medium biological value.
  Cholesterol is absent and fibers are appreciated in medium quantities.
  Vegan Strawberry Soup is a food that lends itself to most diets; in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia it is advisable to reduce both the frequency of consumption and the average portion.
  It is lactose-free and contains gluten; it can therefore be taken by those intolerant to milk sugar but not by celiacs.
  Respect both vegetarian and vegan philosophy.
  The average portion is about 60-80 g (100-135 kcal)