Ingredients:
- Puff pastry sheet (I used “light” one from Hofer (Aldi) with 30% less fat)
- 80 g cornstarch + vanilla extract (or 2 vanilla pudding mixes (Oetker) at least where I’m from…)
- 0.5 L soy milk
- 36 Sussli tablets (0-cal&tooth-friendly sweetener from Hofer/Aldi) OR equivalent to 9 TBS sugar
- Rum essence (the exact quantity depends on your preference/product – add gradually and smell if it’s intense enough)
- Aquafaba (chickpea water) from one 400 g can
- Soy whipping cream (I used Soyatoo 300 mL)
- Powdered erythritol/sugar (optional)
Preparation:
- Thoroughly poke the puff pastry sheet using a fork before baking at 175°C for 15 minutes. Keep an eye on it as it can inflate and poke it again if needed.
- Cook the pudding mix as instructed on the packaging (mix the cornstarch, milk, vanilla, and rum together into a homogenous mixture, put on the stove, bring to boil and cook for an additional 3 min). Set aside to cool down to room temperature while constantly stirring (speed up the process by immersing the pot in cold water)
- Using an electric mixer beat the aquafaba until stiff peaks are formed (if turned upside down the fluff should stay inside the bowl!). Gently, using a hand whisk, fold the aquafaba into the pudding, 1/3 at a time.
- Once the puff pastry has cooled down cut out the shape of the mould you’ll be using for assembling the final dessert. Repeat the process for the upper sheet + cut it into smaller, serving-size pieces.
- Place the base sheet onto the bottom of the mould, pour in the custard (pudding) and chill it in the fridge for about an hour to make it slightly firmer.
- Whip up the soy cream and spread it over the custard. Top it with the sheet pieces and ice it with the powdered erythritol (optional).
- It will taste best after chilling in the fridge overnight.
Additional notes:
the final dessert was firm enough when I removed the mould frame but was somewhat too soft to retain its shape when being plated (having been without appropriate cooling for the ~2h transport might have played a role…) I’m going to experiment with different pudding mix : aquafaba ratios and adding a bit of agar agar in the future. Also, you can use less sweetener for the recipe if you don’t have such a sweet tooth as our birthday gent. 🙂 The taste may vary depending on the essence/extract you choose (I like using Dolcela pudding mixes in the unlikely case those are available to you 🙂 ).