Sitting at home nursing a minor hangover, I was watching one of my favourite shows, Chef at Home. I love Michael Smith and even though he is not a vegan chef by any means I love his style of cooking without recipes. as he put together this awesome dessert, all I could think about was making it vegan. Unfortunately (or maybe not) I did not bother to write down what the recipe was... so I am following his mantra and cooking without a recipe.
This recipe is not for the sweet tooth's of the world. It is very, very tart. However, if you like lemon and you like raspberries, you must give this a try. Sublime on a hot summer night .
If you like your desserts sweeter, I would just adjust the sauce and add some agave or maple syrup. If you like sour treats, make and serve!
Raspberries with Orange-Lemon Sauce
*Inspired by Chef at Home
- 1 cup of fresh raspberries (or other berry of choice)
- 1/2 cup of orange juice
- 1/2 cup milk (I used soy, but almond would be a great choice too)
- 1/4 cup sugar (Use more if you like it sweeter or other sweetener)
- 2 tsp vanilla
- 1/4 tsp salt
- 2 lemons, zest and juice
- 1/2 cup corn starch
- Graham Cracker crumbs (or any vegan cookie)
- 1 Tbsp Maple syrup
- Mint leaf for garnish
Wash your berries and get a martini glass or other single serving dish. Fill the dish half way with the berries and drizzle maple syrup. Cover with sauce and repeat to make a couple layers. On the top, sprinkle the cookie crumbs and drizzle again with the remaining syrup. Let chill in the fridge for at least 30 minutes. The sauce will thicken and set. Once cool, garnish with a mint leaf and serve.
How easy is that? if it wasn't for the cooling of the sauce, this dessert would take 10 minutes to make. Next time, I am going to try and sweeten the sauce a bit and use a mixture of berries. So good and refreshing. If you can, enjoy this one outdoors.