Vegan Houjicha Semifreddo with Honey & Vanilla poached pears
SUCREE BY PREETA
x
NIKO NEKO
Preeta Devi, Founder of SucreebyPreeta, graduated from Le Cordon Bleu, Paris in 2014. She is also a Financial Mathematics graduate from Sydney. She has worked in Le Cordon Bleu, Malaysia briefly as an Assistant Pastry Chef. SucreebyPreeta is an online-based enterprise located in Bangsar and was established in March 2016. Her specialty is in Classic & Modern French pastries and also gourmet cakes/cupcakes for birthdays and weddings. She strongly believes in using the freshest available ingredients in all her items and working with local items to create unique products.
Website: sucreebypreeta.oddle.me/
Instagram: sucreebypreeta
Email: [email protected]
Interview WITH PREETA OF SUCRÉE BY PREETA
Recipe
Vegan Houjicha Semifreddo with Honey & Vanilla poached pears
by Sucre by Preeta
Ingredients
Honey & Vanilla Poached Pears
3 firm ripe pears, peeled, cored & halved
800 mL water
350 g raw honey/maple syrup (For vegans)
1 vanilla pod, split & seeds scraped out
Houjicha Semifreddo
(Prepare an 8”x3” loaf silicon mold)
360 mL oat/almond/cashew milk (or full fat milk)
15 g (1 tbsp) TSUBAKI / Houjicha powder
120 g soft Medjool dates, pitted (or raw honey)
120 g maple syrup, optional
575 mL canned coconut cream (or 35% fat Cream/Cashew Cream)
2 tsp vanilla extract
Method For Honey & Vanilla Poached Pears
- In a large saucepan, heat the water, honey (or maply syrup) & vanilla pod. Stir it before adding the pears.
- Slide in the pears and cover with a round of parchment paper.
- Keep the liquid at a very low boil and simmer the pears until cooked through, 15 - 25 minutes, depending on the pears.
- Remove from heat and let the pears cool in their liquid. Transfer to an air tight container until ready to use.
- Keeps well for a week.
- If you’d like to reduce the syrup, remove the pears from the syrup. Pour the liquid in a saucepan and allow it to simmer until desired consistency. Allow to cool completely before serving it on the semifreddo or you can serve it slightly warm!
Method To Assemble
- Put oat/almond/cashew milk in a small saucepan, and bring to a simmer over medium heat.
- Turn off heat, add TSUBAKI / Houjicha powder, stir and leave it aside for 20 - 30 mins.
- Pour steeped milk & pitted dates into a blender and blend until smooth.
- Add coconut cream, vanilla extract and maple syrup (if using).
- Pour into a bowl, wrap with plastic wrap touching the surface of the mixture and chill for at least an hour.
- Pour into a silicone loaf mould. Freeze until scoop able consistency or allow to it harden.
- Just before serving, take out of the freezer and remove the semifreddo carefully from the mould. Decorate the semifreddo with poached pears. Serve immediately.
Serving suggestions:
Add some salted vegan caramel sauce & candied pecans on top to wow your guest or yourself!
