Vegan Strawberry & Vanilla Parfait

A refined vegan verrine where the sweetness of vanilla meets the fruity intensity of strawberries. Between soft sponge cake, light cream and airy whipped topping, this creation achieves the perfect balance of freshness, indulgence and elegance.

Ingredients:

• 250 ml almond milk
• 80 g caster sugar
• 35 g corn starch
• 8 g vanilla paste (ref. 12558)
• 100 g vegan whipping cream

Method:

• Heat almond milk gently until simmering.
• Mix sugar and corn starch dry until smooth and lump-free.
• Temper by slowly pouring hot milk over the dry mix while whisking.
• Return to saucepan and cook over medium heat, stirring constantly until thickened and coating the spatula.
• Remove from heat, cool to 60°C, then add vanilla paste and whisk smooth.
• Transfer to a container, cover with cling film, and chill.
• Before use, loosen the pastry cream and fold in whipped vegan cream.

Ingredients:

• 400 g strawberries (Gariguette or Charlotte)
• 50 g caster sugar
• As needed lemon juice

Method:

• Hull and halve strawberries, cook gently with sugar until reduced and thickened.
• Adjust acidity with lemon juice.
• Blend until smooth.
• Chill. Reserve part for whipped cream and assembly.

Ingredients:

• 200 ml vegan whipping cream
• 25 g icing sugar
• 0.5 g vanilla paste (ref. 12558)
• 70 g strawberry coulis

Method:

• Combine all ingredients in a cold mixing bowl.
• Whip to firm, smooth peaks.
• Pipe into a piping bag and refrigerate until use.

Ingredients:

• 150 g flour (T55)
• 120 g caster sugar
• 8 g baking powder
• 2 g salt
• 160 g soy milk
• 50 g neutral oil
• 2 g Bourbon vanilla bean paste
• 6 g apple cider vinegar
• 40 g aquafaba (lightly whipped)

Method:

• Mix soy milk and vinegar, let rest 5 minutes.
• Sift dry ingredients.
• Add wet ingredients and mix until smooth.
• Fold in whipped aquafaba.
• Bake at 170°C for 10–12 min.
• Cool and cut into verrine-sized discs.