Create & Plate a Vegan "Creme Cheese" Brulee with Style & Panache. Counter's Executive Chef Gerard Demonstrates. COUNTER VEGETARIAN RESTAURANT BLOG & VIDEOBLOG

VEGAN "CREME CHEESE" BRULEE WITH BERRY, KIWI & PASSION FRUIT COULIS

Ingredients:

• 4 cups of soy cream cheese
• ½ cup of soy creamer
• 2 table spoon of egg replace
• 1 cup of sugar + 2 table spoon for caramelizing
• 2 cups of graham crackers crumbs
• 1 tea spoon of pure vanilla extract
• ½ stick of soy margarine

Preparation:

1. Mix together all the dry ingredients first, then add soy creamer slowly until dissolved.
2. Butter a five ounce ramekin (4 portion size) & sprinkle with graham cracker crumbs.
3. Pour in the cheese mixture and place into a water bath.
4. Bake for 35 minutes in a 350 degree oven.
5. Cool over night.
6. To serve: spread a layer of sugar on top & caramelize with a torch until light golden color.

BERRY SAUCE:                                                   

• 1 cup of strawberries                                       
• ½ cup of blueberries                                       
• ½ cup of sugar                                                                           
• ¼ cup of white wine                                       
• ¼ cup of cranberry juice                              

Preparation:

1. Place all ingredients in a saucepot & bring it to a simmer for 20 minutes.            
2. Puree until smooth.                                          
                                                                     

PASSION FRUIT SAUCE

• 2 cups of passion fruit puree
• ¼ cup of sugar
• ½ cup of orange juice
• 2 tablespoon of corn starch

Preparation:

1. Place all ingredients in a saucepot & bring it to a simmer for 20 minutes.
2. Dissolve in the cornstarch & 2 tablespoons of water.
3. Whisk the sauce for 5 more minutes.

KIWI AGAVE SAUCE:

• 5 whole kiwis
• 4-table spoon of agave.

Peel the kiwi, and blend it in the vitamin until smooth.

- Deborah Gavito, owner of Counter Vegetarian Restaurant and Organic Wine & Martini Bar.

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