Drifting away from the challenge… a vegan flower of marron syrup cream

The Daring Baker Challenge of this month, hosted by Evelyne of the Cheap Ethnic Eatz, was to make a maple syrup mousse in an edible container.
One problem is I don’t like maple syrup. Even if I like the leaves. And there was a competition, I don’t like that either.
But those desserts look so tempting. Go to see there

I made this quick one. Really light and not too sweeted.

and

Caramel made with cane sugar, liquified by lemon juice and re-sweetened by syrup of the same sugar.
Tianjin chesnuts (bought cooked), reduced to paste and silk tofu for the mousse. It’s not a mousse, but a cream. It’s delicious.

The petals are skins for dumplings. The heart is dipped in caramel :

Pipe in the cream. Top with chesnut bits.

Serve with more caramel and chesnut, so they can be added at taste.

You don’t need a spoon.

That was possible to eat it cleanly, by shoveling the cream with bits of the outer petals. The saucer was useful as caramel leaked slightly.

16 thoughts on “Drifting away from the challenge… a vegan flower of marron syrup cream

  1. Pingback: Drifting away from the challenge… a vegan flower of marron syrup cream (via Gourmande in Osaka) | Vegetale in Osaka

  2. YOur pretty rose with the creamy centre is really a wonderful idea. And its even more of an edible container than most as you don’t even need a spoon! 🙂

  3. Your bowl and the whole presentation is just stunning, and the photos are definitely food porn, to the maximum degree! Love the flavors, especially the chestnut. Beautiful all around!

  4. Pingback: Vegan Flower Recipes - Crowdsource Vegan Recipe Testing for Spring The Unintentional Vegan

  5. Pingback: My dairy free diary « GOURMANDE in OSAKA

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