Arcane Treatise 276Zuccotto1/2 cup passionfruit juice1 tablespoon almond extract2 tablespoons lemon juice2 tablespoons orange juice2 pounds pound cake, sliced1 cup powdered sugar2 cups heavy cream, whipped1/2 pound dark or semi-sweet chocolate, chopped2 tablespoons brown sugar1 cup crushed nuts1 teaspoon cinnamon1 cup milk chocolate morselswhipped cream1) Line a 2.5 pint bundt cake mold with plastic wrap. Mix the juices, and extract together in a small mixing bowl. Dip the cake slices into the bowl, then line the bundt mold with the moistened slices, using about a total of 3/4ths of the slices to cover the entire inside. Place the mold in the freezer for fifteen minutes.2) Place nuts in a skillet warmed over high heat. Toss the nuts with brown sugar and cinnamon until the nuts become fragrant. Turn off the heat, then reserve the nuts.3) Fold the powdered sugar and the nuts into the heavy cream in a large mixing bowl. Take the
Arcane Treatise 275Cheeseless CheesecakeCrust1/3 cup coconut cream8 to 10 ounces crushed gingersnap cookiesFilling12 ounces soft or silken tofu1.5 cups canned, unsweetened coconut milk1.5 tablespoons agar-agar or unflavored gelatin powder3 ripe bananas, peeled and chopped1 ripe peach, pitted and chopped1 tablespoon honey1 teaspoon vanilla extract1 tablespoon all-purpose flourJuice of 1 lime or small lemonGarnish1 cup fresh coconut meat, coarsely choppedstrained pulp of 3 passionfruits1 teaspoon freshly grated ginger1) Preheat oven to 350 degrees Fahrenheit. Grease an 8 inch springform cake pan with one to two tablespoons of coconut cream. In a small saucepan over warm, heat remaining cream until liquid, then stir in cookie crumbs, stirring until crumbs absorb all cream. Press crumb mixture into bottom of pan, then set aside.2) Combine filling ingredients in a blender or food processor, blending until completely smooth. P
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