I can’t believe it’s been two months since I graduated from the Rouxbe’s Essential Vegan Dessert Course. I just want to send a BIG thank you to all my culinary mentors at Rouxbe for this wonderful experience!
During this course, I learned to make delectable vanilla coconut cakes, addicting drop biscuits, luxurious chocolate cakes, graham crackers, rustic fruit desserts and a plethora of “Unapologetically Luscious and Decadent Dairy-Free Desserts” to quote our fantastic teacher, Fran Costigan aka Queen of the Vegan Desserts.
In order to graduate, we were asked to prepared five one-bite desserts. This was my final dessert showcase:
{German} Black Forest Parfait – Multiple layers of chocolate cake, coconut whipped cream and cherry syrup, topped with a wild Italian Amarena Cherry preserved in syrup and a drizzle of Kirschwasser.
{Nicaraguan} Mini Tres Leches Triffle – Luscious Lemony Cream with vanilla coconut cake, coconut shreds, evaporated coconut milk, condensed coconut milk and aquafaba meringue, topped with a banana chip
{USA} Peanut Butter Mousse in Chocolate Candy Cups – prepared with firm tofu, maple syrup, peanut butter, Dutch-processed cocoa, vanilla and almond extract.
{Thai Inspired} Dragon Fruit and Raspberry Mini Cheesecakes – prepared with pecans, dates, cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract and dragon fruit.
{ Spain – Inspired} Chocolate Cake with Orange Cream – a simple chocolate cake with a soft orange tofu cream topped with a small mandarin and mint
{Spanish Inspired} Mini Chocolate Cake with Orange Cream and Mandarins
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