ROASTED PEACH PARFAIT WITH CRUMBLE AND WHISKY BUTTERCREAM
SERVES 4 PORTIONS
FOR THE SHORTBREAD CRUMBLE
1 1/2 tsp. ground flaxseed
1 tbsp. (15 ml) hot water
1/4 cup (48 g) organic cane sugar
1/4 cup (56 g) coconut oil
1 1/2 tsp. unsweetened soy-free, nut-free non-dairy milk
1/2 tsp. vanilla extract
3/4 cup (94 g) unbleached all- purpose flour
1/4 tsp. baking powder Pinch of salt
FOR THE WHISKEY BUTTERCREAM
1/2 cup (112 g) soy-free vegan butter, near room temperature
1 tbsp. (20 g) vegan honey (such as Bee Free Honey) or (15 ml) agave nectar
1 1/2 cups (180 g) organic powdered sugar
1 tbsp. (15 ml) fruit-flavoured whiskey (I use cherry whiskey.)
FOR THE ASSEMBLY
1 lb. (455 g) peaches, pitted and sliced
Vegan honey, for drizzling
NUTRITIONAL VALUES
Calories: 581kcal
Fat: 40.8g (27.4g S.Fat)
Carbs: 49.3g
Protein: 5g
Sugar: 25.3g
Sodium: 775mg
METHOD
TO MAKE THE SHORTRBEAD CRUMBLE
Stir together the flaxseed and hot water in a small bowl and set aside for 5 minutes. Whip the sugar and coconut oil together on high speed with a stand or handheld electric mixer until combined. Mix in the flaxseed mixture, non-dairy milk, and vanilla extract until fluffy.
Sift the flour, baking powder, and salt together. Mix the dry ingredients into the wet ingredients on medium speed until the cookie dough is crumbly but holds together when pressed or squeezed. Refrigerate for 10 minutes after forming the dough into a ball.
Preheat the oven to 180°C/350°F and line a large baking sheet with a silicone baking mat or parchment paper. Lightly flour your workspace and rolling pin and roll out the cookie dough to 1/4 inch (6 mm) thick.
Cut out cookies with a 2 1/2 inch (6.5 cm) round cookie cutter and place them on a baking sheet, kneading leftover scraps and repeating the cutting process. Bake for 10 to 12 minutes, or until the cookies are lightly golden. Set the cookies on a cooling rack to cool. They will harden even more as they cool. Keep the oven on.
TO MAKE THE WHISKEY BUTTERCREAM
In a mixing bowl, use a handheld electric mixer to whip the vegan butter; add the vegan honey and continue to whip until combined. Slowly add 1/2 cup (60 g) powdered sugar to the whipped butter, mixing on medium-high speed until all the sugar is incorporated and the buttercream is smooth.
Whisk in the whiskey until well combined. Place the bowl in the refrigerator for 15 to 20 minutes to chill.
TO ASSEMBLE
Line a baking sheet with parchment paper. Roast the peach slices for 25 minutes on a baking sheet. Allow to cool on a cooling rack for a few minutes.
Divide half of the peaches between four small glass bowls, then crumble one shortbread cookie into each. Pour the whiskey buttercream over the crumbles. To finish, layer the remaining peaches in each bowl, followed by 1 shortbread cookie, whiskey buttercream, and a drizzle of vegan honey. Serve right away.
Stir together the flaxseed and hot water in a small bowl and set aside for 5 minutes. Whip the sugar and coconut oil together on high speed with a stand or handheld electric mixer until combined. Mix in the flaxseed mixture, non-dairy milk, and vanilla extract until fluffy.
Sift the flour, baking powder, and salt together. Mix the dry ingredients into the wet ingredients on medium speed until the cookie dough is crumbly but holds together when pressed or squeezed. Refrigerate for 10 minutes after forming the dough into a ball.
Preheat the oven to 180°C/350°F and line a large baking sheet with a silicone baking mat or parchment paper. Lightly flour your workspace and rolling pin and roll out the cookie dough to 1/4 inch (6 mm) thick.
Cut out cookies with a 2 1/2 inch (6.5 cm) round cookie cutter and place them on a baking sheet, kneading leftover scraps and repeating the cutting process. Bake for 10 to 12 minutes, or until the cookies are lightly golden. Set the cookies on a cooling rack to cool. They will harden even more as they cool. Keep the oven on.
In a mixing bowl, use a handheld electric mixer to whip the vegan butter; add the vegan honey and continue to whip until combined. Slowly add 1/2 cup (60 g) powdered sugar to the whipped butter, mixing on medium-high speed until all the sugar is incorporated and the buttercream is smooth.
Whisk in the whiskey until well combined. Place the bowl in the refrigerator for 15 to 20 minutes to chill.
Line a baking sheet with parchment paper. Roast the peach slices for 25 minutes on a baking sheet. Allow to cool on a cooling rack for a few minutes.
Divide half of the peaches between four small glass bowls, then crumble one shortbread cookie into each. Pour the whiskey buttercream over the crumbles. To finish, layer the remaining peaches in each bowl, followed by 1 shortbread cookie, whiskey buttercream, and a drizzle of vegan honey. Serve right away.
RECIPE NOTES
This dessert would also be delicious with roasted blackberries in the spring, especially with a garnish of fresh mint.
