Yannoh Coffee Dessert

…with coconut!

Ingredients for the base:
30 gr of rice flour
20 gr of wholewheat flour
7 dates
10 almonds
2-3 tablespoons of soy milk
Ingredients for the filling:
200 gr of plain tofu
100 ml of soy milk
1 teaspoon of yannoh coffee
1 tablespoon of barley malt
1 tablespoon of coconut flakes (can be omitted)
1 teaspoon of agar agar

Method:
Prepare the base by blending together dates and almonds; add the rice flour, wholewheat flour and milk. Take the pastry and roll it out on the base of the mould that you’re going to bake (I use a steel ring, with baking paper at the bottom). Bake for about 15-20 minutes at 180°C. While the base is baking, prepare the filling, by dissolving the yannoh coffee in some milk and letting it simmer at least 5 minutes. Pour the brewed coffee, without filtering it, in a blender, add tofu, malt and coconut (if desired). Transfer this cream in a saucepan, heat it pouring a teaspoon of agar agar; let it it cook for 3 minutes, stirring constantly. Remove the base from the oven and pour the cream over. Let it cool (with these cold temperatures it takes 10 minutes), sprinkle coconut flakes on top (to give it the “winter effect”) and scoff it! 😛

Erm … the table is a little snow covered 😛

Chef: Romina from VeganBlog

1. sam 28 February 2012 at 05:08

   

   never heard abput yannoh cofee before, now I’m curious! thanks for sharing this.
   your pics are amazing, as usual!

   
   
2. AlexUK 4 March 2012 at 13:16

   

   It’s so romantic with all the snow…