Exquisite Vegan Russian Dessert: Silky Mushroom Semifreddo with Berry Compote
This recipe showcases a vegan twist on a traditional Russian dessert, combining silky mushroom semifreddo with tangy berry compote for an unforgettable taste experience. A great addition to any plant-based diet, this exquisite dish will delight both the eyes and palate.
Allergens
Cashew, Almond
Ingredients
- 1 cup raw cashews, soaked overnight 1/2 cup almond milk 1 cup silken tofu 4 cups sliced white mushrooms 1/2 cup coconut cream 1/2 cup maple syrup 1 tsp vanilla extract 1/2 tsp salt For the Berry Compote: + 2 cups mixed berries (fresh or frozen) + 1/4 cup agave nectar + 1 tbsp lemon juice
Instructions
- Drain and rinse the soaked cashews. In a high speed blender, combine the cashews, almond milk, silken tofu, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Set aside.
- In a food processor, blend the mushrooms until finely chopped. Heat a large skillet over medium heat, add the chopped mushrooms, and cook for about 5 minutes or until they release their moisture and soften. Let it cool completely.
- Fold the cooled mushrooms into the cashew cream mixture until well combined. Pour the mixture into a loaf pan and freeze for at least 6 hours or until firm.
- For the Berry Compote, in a saucepan over medium heat, combine the berries, agave nectar, and lemon juice. Cook until the berries soften and release their juices, about 5 7 minutes. Remove from heat and let it cool.
- To serve, remove the semifreddo from the freezer, slice, and place on individual plates. Spoon the Berry Compote over the semifreddo slices and garnish with fresh berries or mint leaves.
Chef’s Insight
To achieve a smooth, velvety texture for the semifreddo, ensure that all ingredients are at room temperature before blending.
Notes
Adjust the sweetness level by adding more maple syrup or agave nectar if desired.