Hedgerow Syllabub with Sable Biscuits Vegan recipe

Hedgerow Syllabub with Sable Biscuits

Cook 20 mins
Serves 4

Friends round for dinner? This is the show stopper dessert for you. An indulgent mix of sloe gin, creamy tofu and succulent blackberries.

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Ingredients

For the Tofu Cream:
250g Cauldron Organic Tofu
1 x tbsp fresh lime juice
3 x tbsp icing sugar
5 x tbsp sloe gin
100ml soy cream
1 x tsp veggie gel dissolved in 1 tbsp cold water
Zest of 1 lime

For Bramble Compote:
200g blackberries
2 x tbsp sloe gin
50g icing sugar
1 x tsp veggie gel

For Sable Biscuits:
112g vegan margarine
50g icing sugar
1 x tsp ground cinnamon
1 x tsp egg replacer dissolved in 1 tbsp cold water
200g plain flour

Method

  1. Blitz the tofu with the lime juice, icing sugar and sloe gin. Heat the soy cream and veggie gel to a near boil then simmer for 1-2 minutes. Allow to cool slightly. Stir in the lime zest then add to the tofu mixture.
  2. To make the compote, heat the blackberries gently with the sloe gin and icing sugar. Add a tablespoon of water if necessary. Bring to a near boil then simmer for 5 minutes. Stir in the veggie gell and allow to cool slightly.
  3. Layer the tofu cream and compote in glasses and refrigerate overnight if possible.
  4. To make the sable biscuits, cream the butter with the icing sugar and cinnamon. Stir in the egg replacer and flour. Chill for 30 minutes.
  5. Pre-heat the oven to 160°C / 325°F/ Gas Mark 3.
  6. Roll out the biscuit mixture to a thickness of approx. 1/2cm. Cut out ovals or rounds depending on the shape desired.
  7. Place on a lightly greased baking tray and cook for 15-20 minutes. Allow to cool on a cooling rack. Crumble two biscuits and sprinkle over the Hedgerow Syllabubs, top with a blackberry and enjoy with the remaining sable biscuits.