Bonbons & Confections

Lumière

Made with ALMOND INSPIRATION

An original vegan recipe by Chef Carolina Quijada, L'Artisan Creative BakeryYield 8 individual silicone molds.

4 steps

Recipe Step by Step

01

Almond Mousse

150g Almond Milk
303g Soy Cream
205g ALMOND INSPIRATION
10g agar agar
1g sea salt

In a medium saucepan over medium-high heat, bring the almond milk and agar agar to a rolling boil to activate the agar agar. Pour over the melted ALMOND INSPIRATION, soy cream and the sea salt.

Make an emulsion with an immersion blender for about a minute. Transfer to a piping bag to use immediately.
02

Brownie cake

120g All-Purpose Flour
160g Sugar (Vegan)
40g COCOA POWDER
2g Baking Powder
2g Salt
87g Water (boiling)
40g Vegetable Oil
60g Apple Sauce
5g Vanilla Extract
10g DARK CHOCOLATE CHIPS

Sift together the dry ingredients. In a mixing bowl combine the apple sauce, vegetable oil, and the boiling water. Pour the wet ingredients mixture over the dry ingredients and mix until well combined. Add the vanilla extract and the chocolate chips.

Bake at 177°C (350°F), for about 12 minutes or until a toothpick comes out dry or with only a few crumbs.

Cut in the desired shape according to your silicon mold.
03

Caramel

116g Almond Milk
68g Sugar (Vegan)
18g Muscovado Sugar
1tsp salt
10.5g Sosa Gel Cream Cold

In a medium saucepan over medium-high heat, warm up the almond milk and melt the sugars and the salt. Remove from heat, add the Sosa gel cream cold slowly while mixing with an immersion blender until smooth.

Transfer to individual insert molds and freeze overnight.

04

Glaze

315g Water
155g Sugar (vegan)
132g dextrose
45g sugar (vegan)
10g pectin NH
70g glucose
.5g citric acid
AN White Food Coloring (vegan)

In a medium saucepan, warm up the water, 155g sugar, glucose, and dextrose.

In a mixing bowl, whisk together the 45g sugar and the pectin NH and add to the warm mixture once it has reached 40°C (104°F).

Boil for about 3 to 4 minutes, add the citric acid and transfer to a plastic container. Cover with a plastic film to touch the surface, and let it cool in the refrigerator overnight.

The next day, warm up the mixture to 30°C (86°F), add white food coloring and blend with an immersion blender when it is ready to use.

Assembly and finishing

Place the silicon mold in the freezer overnight. When ready to assemble, take the molds from the freezer and fill them halfway with the ALMOND INSPIRATION Mousse, using an offset spatula, cover the walls of the mold and place one Caramel insert in each cavity, add more Mousse, and finish with the Brownie Cake.Freeze overnight, unmold and glaze with the colored neutral Glaze.