A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half.
With this rising demand we are getting more and more enquiries from chefs asking for our expertise and ideas on making dishes plant-based or vegan.
One of the dishes we recently created was this ginger and chocolate tart with pistachio vegan ice cream. It is made with Luker Oat Milk Chocolate and the ice cream was made with our vegan ice cream stabiliser. We used the DJ Turntable from @100x100chef to create the circles when plating.
The base recipe for the Vegan Ice Cream Stabiliser is:
- 125g Vegan Ice Cream Stabiliser
- 500g Ice Cream Mixture
The Ice Cream Mixture can be made up as either half plant-based milk and half plant-based cream, with one of our flavouring compounds for the desired flavour, or 200g fruit puree (eg Raspberry) and 300g plant-based cream.
In this recipe we've adjusted the Milk/Cream ratio to account for the added fat content of the pistachio compound.
Pistachio Ice Cream
- 400ml Plant-based Milk
- 100ml Plant based Cream
- 20g Sugar
- 20g MSK Pistachio Compound
The ice cream base works in both a pacojet and a traditional ice cream machine.