Raw Food Dessert Chocolate Mousse Tart p1 An Easy To Make Raw Food Recipe
I love raw desserts.Raw desserts are so much better for you than the traditional versions because they're free of white flour, white sugar, saturated fats, dairy products, and wheatingredients that many people are trying to avoid.If you bring a raw dessert to a party, i guarantee you that people are really going to appreciate having something to eat that doesn't have those ingredients in it.But what's really amazing about raw desserts is how great they taste, and they're so easy to make.In many cases, it just takes minutes.
Any dessert that you make cooked, you can make raw.Cakes, cookies, pies, tarts, crisps, ice creams, mousses, puddings, candies.All of it.And in my book raw food made easy for 1 or 2 people, i give examples of all those different kinds of desserts.I have a sweet tooth, and i like dessert.There are just some basic substitutions to keep in mind.Ground nuts and coconut take the place of flour and butter, dried fruits and other natural sweeteners replace sugar, and avocado replaces cream, butter, and eggs.
Now it might seem strange to use avocado in a dessert, but if you think about it, cream and butter and eggs don't really have that much taste on their own.They just make desserts taste rich.And that's what the avocado does.Once you cover it up with different flavorings, you won't even know it's there.It's just going to make the dessert rich and creamy.I'm going to make a gourmet chocolate mousse tart that looks like it just stepped out of a bakery window, but you'll see how easy it is,.
Much easier to make than the traditional baked version.Let's start off with the crust.This crust is made out of walnuts and coconut.That's going to take the place of the flour and the butter.And also, some dates.These are medjool dates, which is a variety of date that's very soft and sweet, and that's going to bind the crust ingredients together and give a little bit of sweetness.And i'll add a pinch of salt as well.We're going to make this pie crust in the food processor,.
Which is the necessary tool for making a lot of raw food desserts the cakes, the cookies, and the pie crusts.Usually, i soak my nuts and seeds, but there is an exception to that, and that's the desserts.I'm using unsoaked walnuts right now, and the reason for that is i want a dry and crumbly texture in this pie crust.Same is true if you were going to use this nuts in a cake.You don't want it to be soggy or wet you want it dry and crumbly.
So these walnuts are not soaked.I'll go ahead and add those to the food processor.I'm also going to add some shredded, dried, unsweetened coconut, and that gives a lightness to the crust.If you use only nuts, the crust is going to be denser, but with the coconut, it'll be a little bit lighter.This really is going to take the place of flour.And a pinch of salt gives a nice, buttery taste to the crust.And we'll go ahead and process those ingredients until they're crumbly.That's looking good.
It's resembling coarse crumbs, and that's just what we want.Now i'm going to add the dates, just enough to bind these ingredients together.I removed the pits from these dates.All i did was pull them apart in half and just removed the pit.And i recommend buying dates that have the pits in them and taking out the pits yourself because if you buy them already pitted, they can sometimes be a little bit dry and they won't process as evenly.I'm just breaking these in half so that they process a little more quickly.
And now i'm going to process this mixture until it just begins to start binding together.That looks great.It s just starting to stick together.When i press it between my thumb and fingers, it holds, and that's what you're looking for.So now we're going to shape it.You don't need to roll out a raw pie crust.That's also another thing that makes it easier.It's shaped with your hands.So i'm going to pour this crumbly crust into a tart pan.You could also use a pie plate.
I'm just trying to make it a little bit fancier here.And this is a tart pan with a removable bottom.The bottom just comes right out, and that'll come in handy when we're unmolding it later.So the first step to shaping a raw pie crust is to evenly distribute the crumbs with your thumb and fingers.And i want to do this before i start pressing down at all.I want to get all those crumbs right where i want them.So i'm pushing them up the sides.There's a little piece of date there.
We'll just take that out.Sometimes that happens.You don't want to overprocess your crust, so it's better to underprocess it and have a little bit of date in there, and you can take it out.If you overprocess, it can get a little bit oily.So i'm just distributing these crumbs, and i'm making a lip up the side.You can see there's about halfinch to a threefourth inch lip here, and we'll need that when we press the sides in.And then i'm spreading the rest of the crumbs on the bottom.
It might look like we have a lot of crust here, but once we press it down, it's really going to condense.All right, so i've got those crumbs distributed and a threefourths inch lip around the sides, and now i'm going to begin pressing down the bottom.Just pressing firmly with my fingertips.I used walnuts and coconut in this crust, but there are so many variations.You could use almonds you could use macadamia nuts.That would be delicious, very buttery tasting.And i'm pressing especially firmly in this ridge where the bottom meets the sides,.
And that's important so that when you cut the pie or tart, it doesn't slope and you have a nice angle.Okay.We've got the bottom pressed down.Now i'm going to work on the sides.So the first step is i'm going to press in the sides using the side of one of my thumbs, and i'm going to use the other hand to just guide the crumbs so that they don't fall off.It doesn't need to look perfect yet.We can always go back and clean it up.
I'm just pressing this into the flutes at the side of the tart pan, and this would be the same step if you were using a pie plate.You just wouldn't have those flutes.Now i'll turn the pie or the tart and just continue pressing.All right, so now that i've pressed in the sides, i can just go around with my fingertips and just kind of clean up any of those edges, making it uniform.Just pinching.And there you have a homemade raw tart crust, much easier than rolling it out.
Homemade Ice Cream No Machine with only 2 Ingredients Gemmas Bigger Bolder Baking Ep 21
Intro music title gemma's bigger bolder baking homemade ice cream hi bold bakers! i got a request to show you how to make homemade ice cream without using an ice cream machine.Now i love this idea! and i'm going to make it using just two ingredients.And i'm customizing the flavors to some of your great suggestions.So let's get baking! you will never see me making something on bigger bolder baking that you can't recreate with basic kitchen equipment.So today for our ice cream all you need is a stand mixer.
Or a hand mixer and two ingredientsthat is it! first, we're going to add in our cream into our mixing bowl and we're going to whip it on medium speed until it forms soft peaks.When your cream is whipped, we're going to pour in our condensed milk.Make sure you stick around to the very end to see what great ice cream flavors i've got coming up.We're going to turn back on the mixer to medium speed and we're going to beat it until it mixes all together and it becomes a little bit thicker.
And this is your ice cream base.How easy is this! it tastes so good.Mmm.Yummmy.I want to give a big shout out to gsooo1 who's great idea it was to make ice cream without the machine and who requested strawberry cheesecake ice cream, which is fantastic because it's one of my favorites.I've broken up a slice of baked cheesecake and i'm simply going to add our ice cream base.Then we're just going to mix it in.I don't like to break up the base too much.
Because that's my favorite part of the ice cream.I'm going to swirl in a drop of strawberry puree.And what we're going to do is create a ripple effect.You don't want to mix it in too much.Perfect! i got these food containers that i like to store my ice cream in.You can get these in most food supply stores but i'm also going to put a link in the description below.To finish off our ice cream we're going to personalize it with a homemade sticker.Because.
That's what we do on bigger bolder baking.Now into the freezer and on to our next flavor.Jack pound said that his mom loves honeycomb and her birthday is coming up so what can i make honeycomb is like the inside of a crunchie bar.It's really good.It's like a really light caramel.I can show you how to make this in the future.First break it up using a mortar and pestle.Some bits in big lumps and some bits a little bit finer so you get good texture.We're going to scatter our crushed honeycomb onto our ice cream base.
Then just gently fold it in.Because this honeycomb ice cream is for jack's mom's birthday, we're going to personalize it with a sticker! now i'm just going to taste it to make sure that jack's mom will like it.Oh yeah.Yeah, she would really like this.We're going to pop this into the freezer and onto our next flavor.Our next ice cream flavor is cookies cream courtesy of mia lopez via pinterest and fallenangel on youtube.Use a pestle and mortar to break up your cookies and leave their fillings in.
There too because it adds to the flavor.I chose oreo because they're some of my favorite cookies.And just like the other ice creams, just gently fold in your cookies.I like to leave some bits unmixed.And there you have it, simple cookies and cream ice cream.Get it into the freezer and onto our next big flavor.Simmi setia is a big mango fan so for this next ice cream, we're going to make a mango swirl kind of like a mango creamsicle.It's so good! to our base, we're going to add in.
Some vanilla seeds and you can even add in some vanilla extract.See all these beautiful speckles in it.Drizzle into your base some mango puree mixed with a little bit of sugar.I'm going to put all of these recipes in the description box below so don't worry.And then just give it a light swirl.Looks so beautiful.I think this is my new favorite flavor because it is dreamy.Good idea simi! can you guess what our next flavor is going to be rainbow cake ice cream! rainbow cake.
Was our very first episode on bigger bolder baking so make sure you check it out for the recipe.A little bit like our cheesecake, we're going to break it up into bits.Now the secret is don't over mush it because you start to muddy all the colors.And make some pieces big and some pieces small.The thing i like about using cake in the ice creams is that you have the frosting on the cake as well so you get the best of both worlds.And then in with the base.Now just gently fold it into the ice cream base.Because like.
I said before, you want to keep all those lovely vibrant colors.These ice creams make great gifts.They're personal.They're easy to make.And you can customize them to anybody's favorite flavors.This ice cream flavor is my personal favorite.Funfetti ice cream! and after all my hard work, i kind of think i deserve it.I crumbed some funfetti cupcakes.And in with the ice cream base.Funfetti ice cream wouldn't be the same without the frosting.I mixed this frosting with a little bit of ice cream base first to loosen it up and help it freeze.
And then like any good funfetti cakesprinkles! and then just mix it all together.It's like all your favorite desserts mixed with homemade ice cream.And i even made a label for my ice cream so that everyone knows it's mine.When your ice cream is frozen, serve big scoops of every flavor.You'll be proud to share all of your amazing creations.I loved making this tutorial for you guys.If you have any more great suggestions, please leave them in the box below.Don't forget to subscribe to my channel and i'll see you.
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Homemade Ice Cream No Machine With Only 2 Ingredients Gemmas Bigger Bolder Baking Ep 21
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