Plant-based floating islands
For the islands:
85 g “chickpea water” (the liquid remaining in the tin, namely around 50ml)
60 g turbinado sugar
1 tsp arrow-root (or any other starch)
1 tsp guar gum
For the vanilla cream:
350 g Vanilla Rice Dessert
60 ml boisson de riz calcium Sojade
For the caramel:
20 g turbinado superfine sugar
15 ml hot water
a few drops of lemon juice
almond flakes for decorating
In a salad bowl, pour in the chickpea water, the arrow-root and the guar gum. Beat with an electric whisk. The mixture will quickly become thick and sticky. Add the superfine sugar and keep whisking, the texture will stay the same.
Bring a pan of water to the boil. Form two islands using two dessert spoons. Poach them in the boiling water for about 20 seconds on each side. Drain on a paper towel and set aside.
For the vanilla cream, thin out the dessert au riz vanilla Sjade with the boisson au riz calcium Sojade and share into 2 bowls.
Roast the almond flakes in an empty frying pan for a few minutes to brown them and set aside.
Prepare the caramel: put the sugar in a small saucepan and place on low heat.
When the mixture starts boiling and turning brown, add the lemon juice and add the hot water when off the heat.
Assemble your floating islands by placing each island on the vanilla cream. Decorate with the almond flakes and drizzle the caramel on.
This dessert may be made beforehand and kept in the refrigerator.