Happy July my beautiful! Hope your month has started well? I’ve been on a bit of a standstill over here for a couple of weeks feeling really unwell and only slowly returning back to normal. I can’t even remember needing so much time out, probably since giving birth to my son 10 years ago! But everything happens for a reason and I’ve had many revelations during this time of pain that wouldn’t have arrived otherwise. And as always I am grateful for it all.
I’ve made this Strawberry Peach Bavarois in June and finally bringing this recipe to you today. It’s a light healthy summer dessert with beautiful creamy strawberry and peach layers. Simple enough to make and you could add your own twist and seasonal fruit combination.
I have some exciting news as well! I’ve started working on an online course! Many of you have been asking me and I’ve finally got the courage to stand in front of the camera, not just behind it! I will be teaching you how to create beautiful delicious plant-based cakes. It will be a seasonal course and I’m hoping to bring you the first one in August.
My last Bavarois recipe is so popular that I really wanted to create another version for you. You can use peaches or nectarines in here, sweet and juicy the best. This time I’ve used coconut cream instead of oat cream and you have a choice to use whichever one you prefer. Depending on the sweetness of the fruit you can add little more maple syrup, see how it tastes to you. Dried figs could be replaced with dates or dried apricots. Enjoy the recipe!
With much Love
Hana xx
- Crust layer:
- 120g almonds (1 cup)
- 50g desiccated coconut (1/2 cup)
- 100g dried figs (1/2 cup)
- ¼ lemon, zest
- ½tsp cinnamon
- pinch sea salt
- 1tsp maple syrup
- Strawberry layer:
- 250g strawberries (2 cups)
- 240ml coconut cream (1 cup)
- 2tbsp maple syrup
- ½ lemon, zest
- ½ lemon, juice
- 1tsp vanilla extract
- 3tbsp agar flakes
- Peach layer:
- 250g peaches or nectarines, about 2 medium
- 240ml coconut cream (1 cup)
- 2tbsp maple syrup
- ½ lemon, zest
- ½ lemon, juice
- 1tsp vanilla extract
- 3tbsp agar flakes
- Topping:
- strawberries
- sliced peach
- Prepare 6" round cake tin with removable base.
- Crust layer:
- If your figs are very dry, soak them for about 20 minutes in hot water and drain.
- Place almonds and desiccated coconut into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest, cinnamon and salt and blend until the mixture comes together. Add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Strawberry layer:
- Place strawberries into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
- Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
- Once ready leave to cool down slightly, and pour onto the crust.
- Place into a fridge for about half to an hour to set.
- Peach layer:
- Place sliced peaches into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
- Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
- Once ready leave to cool down slightly, and pour onto the strawberry layer.
- Place into a fridge for about an hour to set.
- Once set carefully remove from the tin and place onto a serving plate. Top with sliced strawberries and peaches.
- Store in the fridge.
- Enjoy!
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