Impress guests with this Vegan Datterino Bavarian Cream, a gourmet Italian dish.

Bavarese al datterino vegana

If you want to intrigue your guests with a refined, visually stunning appetizer that offers an unforgettable taste, the Vegan Datterino Bavarian Cream is the perfect choice for your next dinner. This recipe is not just a dish; it’s a high-cuisine creation by Chef Raffaele Minghini, co-owner and chef of Joia in Milan, the first vegetarian restaurant in Europe to receive a Michelin Star. With this savory Bavarian cream, the chef guides you on a unique sensory journey: the natural sweetness of oven-roasted datterino tomatoes meets the crunchy touch of a peanut base, all wrapped in aromatic basil pesto. Prepare to serve a masterpiece of balance, aesthetics, and 100% plant-based flavor.

Discover other gourmet vegan recipes:

• Glazed Tempeh with Vegetables and Bordelaise Sauce
• Vegan Chocolate and Peanut Terrine with Berries
• Winter Pasta Salad

Ingredients

• 250g datterino tomatoes
• 100g peanuts
• 50g fresh basil leaves
• 30g olive oil
• 15g agar-agar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (356°F).
2. Roast the datterino tomatoes for 20 minutes.
3. Grind the peanuts into a fine powder.
4. Blend the basil leaves with olive oil to create a pesto.
5. Dissolve agar-agar in warm water and mix with the roasted tomatoes.
6. Combine all ingredients, adding salt and pepper to taste.
7. Pour the mixture into molds and refrigerate for at least 4 hours.
8. Serve with a drizzle of basil pesto.

Total Time: 4 hours 30 minutes

Cuisine: Italian