Servings:
4
INGREDIENTS
- - 1 Probios’ Vegan Christmas
- - 1 glass rum
- - Lemon peel
- - 150g Probios’ brown sugar
- - 500ml Probios’ rice drink
- - 500ml Probios’ soy drink natural
- - Juice of ½ lemon
- - 80g corn starch
- - 175g Probios’ dark chocolate chips.
- - Vanilla
- - A pinch of salt
INSTRUCTIONS
- Boil the soy drink
- Remove from the heat when it starts boiling. Stir with a wooden spoon and add the lemon juice. Keep stirring and wait for it to form the rennet flakes. Let it sit for ½ an hour.
- The rennet will settle at the bottom with the clear serum on top. Carefully remove the serum, then, with a colander, drain the flakes and place them in a mould. Let them sit in the fridge for 30 minutes.
- To a side, prepare the soaking liquid, melting 50g brown sugar with a glass of water and the lemon zest. When the sugar is melted, add the rum and remove from the stove.
- Cover the bottom and the sides of a round mould with some panettone slices, brushing them with the soaking liquid, then place it in the fridge.
- Add the soy ricotta to the rice drink, melt the corn starch, add the remaining 100g sugar and the vanilla. Bring to boil on a low heat whisking until it thickens.
- Pour the cream inside the mould and let it cool down, sealing the top with another layer of dampened panettone slices. Melt the chocolate on a double boiler. Knead some of it with a spatula on a pastry boards, in order to let it cool down. When it starts thickening again, add it to the rest of the chocolate again.
- Remove the cake from the fridge and cover it with chocolate, placing it on a grill to drain the excess chocolate. Let it cool down and serve.
