Christmas 2022: Try Chef Gaurav Bansal Vegan Desserts

Christmas is round the corner and we all are busy in the preparations. From decorating Christmas tree to planning for the party, there is a lot to do on this festival. But the most complicated task is deciding the menu for the Christmas Eve. We all like inviting our family and friends for celebrating the festival together. 

Also Read: The Feast Of Seven Fishes: An Italian Christmas Tradition

Desserts are the most important element of any festive celebration. Everyone likes diving into sweet treats like cakes and puddings, especially during Christmas. The delicacies of Christmas make us forget about the diet or precautions we have to take while eating. But do not worry, we have got your back.  

If any of your guests is following a vegan diet, here are three lip-smacking Christmas recipes by Chef Gaurav Bansal, Chef De Cuisine, Sheraton Grand Hotel, Bangalore, that you can treat them to on Christmas without breaking their diet. 

1. Vegan Berry Pannacotta  

• Prep Time - 10 mins  
• Cook Time - 20 mins  
• Servings - 6-8   

Ingredients:  

• 300 ml soya milk  
• 200 gm coconut yoghurt 
• 15 gm agar agar powder   
• 600 gm caster sugar  
• 5 gm vanilla paste  
• 1 ml rose water  
• 20 ml cold water  
• 150 gm assorted fresh berries (berry compote-optional)  
• 10 gm cinnamon 
• 5 gm rosemary  

Method:  

• In a heavy bottom, bring the soya milk to boil and add 100 grams of sugar and 5 grams vanilla paste. 
• Soak agar-agar in cold water and boil the agar-agar solution for 5 minutes to activate and completely dissolve.  
• Take the milk off the stove and add in the agar-agar and mix thoroughly.  
• Once the temperature is about 32 degrees Celsius add the coconut yoghurt and the rose water and using a whisk, mix the base well.  
• Pass the mix through a fine strainer in a clean bowl.  
• Put the sweet pannacotta mixture in six individual portions and chill for 4-6 hours and allow it to set.  

For The Compote: 

• Place assorted fresh berries with 50 gm of caster sugar in a small sauce pot, add cinnamon quill and a rosemary sprig. 
• Cook till the sauce goes thick and the berry loses about 50% moisture.  
• Allow this to completely cool, discard the cinnamon and rosemary and top the pannacotta with the compote and serve chilled.  

2. Vegan Chocolate Brownie  

• Prep Time -   25 mins  
• Cook Time - 45mins  
• Servings - 6-8 Servings       

Ingredients: 

• 400 gm all-purpose flour 
• 425 gm castor sugar 
• 160 gm cocoa powder 
• 5 gm baking powder 
• 3 gm salt 
• 200 ml water  
• 180 ml sunflower vegetable oil 
• 5 gm vanilla extract 
• 480 ml coconut milk  
• 115 ml maple syrup   
• 2 gm salt  
• 25 gm corn flour  
• 10 ml vanilla paste

Method: 

• Preheat the oven to 180°C and grease a baking dish.  
• Stir together flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Pour in water, vegetable oil, and vanilla.  
• Mix until well-blended. Spread evenly in the prepared baking dish.  
• Bake in the preheated oven until top is no longer shiny, 25 to 30 minutes. 
• Let cool for at least 10 minutes before cutting into pieces.  

For Vegan Ice Cream: 

• Open the can of coconut milk. Measure 50 ml and set this aside in a small bowl.  
• Pour the remaining coconut milk into a small saucepan.  
• Add the sweetener maple syrup and salt.  
• Whisk well and heat on simmer until the fats of the coconut milk are well dissolved.  
• Mix the corn starch with the 50 ml coconut milk that was kept aside and using a whisk mix thoroughly. 
• Add the cornflour mixture to the warm coconut milk and cook till the mix coats the back of the spoon, approximately 4 to 6 mins on simmer.  
• Add in vanilla and salt and mix well. Allow the mix to cool thoroughly and churn it well.  
• Serve warm brownie with the scoop of ice cream.  

3. Tab Tim Krob (Vegan)  

• Prep Time - 10 mins  
• Cook Time - 10 mins  
• Cooling Time – 10 mins   
• Total Time - 30 mins   
• Servings - 2-4 

Ingredients:  

• 300 gm canned water chestnuts 
• 150 gm tapioca flour 
• 200 ml rose-flavoured syrup 
• 80 gm ripe jack fruit 
• 400 gm sugar 
• 200 gm coconut milk

Method: 

• Dice water chestnuts and soak it in sweet rose-flavoured syrup for one hour.  
• Strain the water chestnuts and mix it with the tapioca flour. Keep pot with boiling water and boil the water chestnuts in it.  
• After boiling put the water chestnuts in cold water.  
• Boil sugar, water and pandan leaves for 15 minutes and then strain it and cool it further.   
• Put the boiled water chestnuts in sugar syrup and keep aside.  

To serve:  

• In the martini glass, arrange 35 gm of sweet water chestnuts.  
• Put one scoop of crush ice in middle of the glass.  
• Add sweet thickened coconut cream on top of the crush ice.  
• Top of this arrange sweetened jack fruit.  
• Garnish it with mint leaves and serve.  

Make these recipes and enjoy.