Servings:
Cooking Time:
Preparation Time:
This is what I need:
For the muffins:
– 4 teaspoons of Mamie Bio gluten-free lactose-free spread
– 300ml coconut cream
For the coconut whipped cream :
– 4 teaspoons of Mamie Bio Coconut Delight
– 300ml coconut cream
For the Biscuit :
– 200g rice flour
– 1/4 teaspoon of fleur de sel
– 50g Vitamont peanut butter
– 115g margarine or 80g oil
– 50g caster sugar
– 30g maple or agave syrup
– 1 tablespoon of cornstarch
– 40g water
Let’s get started!
1-With a mixer, start by beating the 600g of fresh coconut cream in whipped cream in a cold container that you previously put 30 minutes in the freezer.
2-Separate the mixture into two portions of 300g.
3-In one portion, gently incorporate the Vegan Mamie bio spread and in the other Mamie Bio coconut delight.
4-Put to one side
5-Start the biscuit by putting all the ingredients in a mixer or bowl, except the water and the peanut butter.
6-Mix to get something with a texture similar to sand
7-Add the water, and check the consistency: the dough must be able to amalgamate without sticking. It will depend on the moisture of the flour, but do not put all at once.
8-Add the Vitamont peanut butter and work the mixture to incorporate it.
9-Flatten to the thickness you want (about half a centimeter) on a baking tray
10-Bake at 180°C for about thirty minutes: it is cooked when it begins to brown.
11-Leave to cool completely and crush the biscuit.
12-Once all the elements are cold, proceed to the assembly and put a first layer of crushed biscuit in the bottom of your glass.
13-Using pastry bags, put a layer of chocolate whipped cream, then a layer of coconut whipped cream. Repeat until your verrine is full.
14-Decorate with a little biscuit and a mint leaf.15-Reserve in the freezer minimum 1h
The little trick
For a little fruity touch, add some fresh exotic fruits cut into cubes before serving.
