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Forum
-> Recipe Collection
-> Desserts
daagahminayin
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Thu, Jul 16 2015, 8:58 pm
I'm living far from a Jewish community where there is no non-dairy cream available. It's my daughter's 4th birthday and she told me she wants a pie not a cake, with sparkly sprinkles I really want to make her something with peanut butter and chocolate, but all the recipes online require some sort of cream.
Looking for a pareve recipe that does not call for non-dairy cream. Open to alternatives to peanut butter and chocolate (we do have custard).
Thanks!
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ra_mom
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Thu, Jul 16 2015, 8:59 pm
Do you have access to full fat canned coconut milk? You can whip that up into a cream.
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tichellady
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Thu, Jul 16 2015, 9:01 pm
Silken tofu makes great mousse
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agreer
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Thu, Jul 16 2015, 9:08 pm
ra_mom wrote: | Do you have access to full fat canned coconut milk? You can whip that up into a cream. |
I tried this recently and it did NOT work.
Therefore, I highly suggest whipping it into cream before proceeding with the rest of the recipe, just in case it doesn't work, so you aren't stuck.
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WriterMom
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Thu, Jul 16 2015, 9:16 pm
What are you hoping to make? A PB mousse using silken tofu instead of cream cheese would be great. You could top it with chocolate melted with a bit of oil, instead of butter, and poured on top.
I have a fantastic recipe for a chocolate PB tart that I could post, with modifications for parve. It's a PB cookie crust, identical to peanut butter cookies but made into one large tart bottom; then top with PB mousse (PB, whipping cream, vanilla and sugar, but silken tofu would work too) and then you melt chocolate with a bit of butter (or oil) and then pour over the chilled mousse, so it forms a thin hard layer. It's fantastic, one of my family's fave desserts, and the parve version works pretty well too. It's from Rose Levy Beranbaum's cookbook.
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seeker
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Thu, Jul 16 2015, 9:59 pm
agreer wrote: | I tried this recently and it did NOT work.
Therefore, I highly suggest whipping it into cream before proceeding with the rest of the recipe, just in case it doesn't work, so you aren't stuck. |
Did you strain out the watery part first?
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studying_torah
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Thu, Jul 16 2015, 10:07 pm
What about using toffuti parve sour cream? No idea if that works?
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daagahminayin
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Thu, Jul 16 2015, 10:09 pm
Writer Mom thanks I'd be interested in hearing about that recipe. I also need to add that we just moved and I don't have a hand blender or even a manual whisker at my disposal. I have a fork though....... If there are no PB chocolate pie recipes that don't involve whipping something, I'd be open to hearing about using other ingredients. The simpler the better. Many thanks!
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imasoftov
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Mon, Jul 20 2015, 6:29 am
I also have not managed to whip coconut cream. I asked at the health food store if they had something that would whip and they gave me Chaokoh Coconut Cream in a carton (like the one that long-life milk comes in). What came out of it was all thick and white (unlike cans of coconut cream which have only a bit of dense white and a lot of pale watery) but I couldn't get it to whip. I had it chilled very cold.
Would dumping it into a bowl and letting it separate further before whipping help? Should I freeze it? Fridge it? For how long? I've got a second container I haven't tried yet.
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Notsobusy
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Mon, Jul 20 2015, 7:44 am
How about making her peanut chews, rice krispies, peanut butter, karo syrup, sugar, topped with melted chocolate and make it in the shape of a pie.
Or peanut butter balls, I think it's peanut butter, marshmallow fluff, and rice krispies, rolled into balls, then you dip in melted chocolate and whatever toppings you may want.
I can give you either recipe if you want. Sometimes it's the presentation, if you put it on a nice dish and stick in candles then it looks birthdayish even though it's not a cake.
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Iymnok
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Mon, Jul 20 2015, 8:09 am
Get pareve vanilla or pb ice cream. Soften it and spread into a pie crust. Stir in whatever you want and sprinkle your topping on top. Re freeze.
Can you get reddi whip?
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5*Mom
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Mon, Jul 20 2015, 8:27 am
WriterMom wrote: | What are you hoping to make? A PB mousse using silken tofu instead of cream cheese would be great. You could top it with chocolate melted with a bit of oil, instead of butter, and poured on top.
I have a fantastic recipe for a chocolate PB tart that I could post, with modifications for parve. It's a PB cookie crust, identical to peanut butter cookies but made into one large tart bottom; then top with PB mousse (PB, whipping cream, vanilla and sugar, but silken tofu would work too) and then you melt chocolate with a bit of butter (or oil) and then pour over the chilled mousse, so it forms a thin hard layer. It's fantastic, one of my family's fave desserts, and the parve version works pretty well too. It's from Rose Levy Beranbaum's cookbook. |
Please, please, PLEASE post this recipe!
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