If you haven’t got your mouth watering looking at this picture, something’s wrong! Another very traditional Portuguese dessert, but none of the eggs, cow juices, no nonsense!! All plant based goodness!
Difficulty: 2 pans
Time: about 1h (plus another hour in the fridge)
Type: dessert
Serves: about 6 individual portions
What you need:
330 ml double plant cream (I used Elmlea Plant double)
2 tbsp maple syrupe (or other sweetener or choice)
100g crushed rich tea biscuits (or ‘Maria’ type)
1/2 cup boiled and mashed sweet potatoes
1/3 brown sugar
1/3 water
1/2 tbsp cornflour
Utensils:
small pan
measuring cup and spoons
food processor
hand mixer with the whisk attachment
2 bowls
sieve
potato masher
individual dessert containers
Directions:
Cut potatoes and boil for about 15/20 minutes until tender; once cooked, remove water and mash; add the cornflour and mix well- reserve;
Meanwhile, make whipped cream: transfer cream (refrigerated) to a large bowl and whisk in medium speed for a few minutes; mix syrup and continue mixing until you see trails in the cream that don’t dissolve after the whisk moves- reserve;
Crush biscuits in the food processor at high speed- reserve;
To make the topping: in a pan, dissolve the brown sugar in the water and bring it to a boil over medium heat (once you switch the hob on, stop mixing); once it starts boiling, reduce heat and let it simmer for 3 further minutes; remove from heat, add sweet potato and cornflour mix, return to heat and mix for a further 2 minutes. Once it thickens a bit, remove from heat and filter through a sieve to a small bowl, to get rid of lumps;
Time to put it all together: start with a layer of cream, followed by a layer of biscuits, repeat once more and finish with a good spread of the sweet potato cream; Let it sit in the fridge for about 1h before serving. Enjoy!
Plant Based Portuguese 