hello guys and welcome back to my
youtube channel today I'm gonna be
showing you how to make three incredible
vegan desserts let's go so the three
desserts I'm gonna be making an amazing
mango upside-down cake
beautiful blackberry and apple pies with
lovely bit of cinnamon in there and also
maple vanilla and coconut Panna cottas
with orange it's gonna be absolutely
incredible
first when I'm making is the mango
upside-down cake first up I'm gonna peel
and slice this mango into nice thin
slices using a serrated knife if you
want to know how to use your knife
better in the kitchen check out my knife
skills video the mango doesn't need to
be perfectly cut just nice even thin
slices alright guys there's some lovely
slices there don't waste this eat it so
so tasty make sure you use a really ripe
mango alright so now we need to make a
beautiful caramel to go in the bottom of
our loose bottom cake tin and make sure
you've got a sealed one you don't have a
sealed one all the lovely juices are
going to leak out so into the pan sugar
and a little bit of vegan margarine
don't forget the four written recipe is
on my website so you need to melt the
sugar for around two minutes until it's
an amber color caramel don't cook it for
too long because it'll go black and
it'll taste bitter and burnt so you have
to be very careful with this hot caramel
as soon as it turns slightly amber turn
the heat off and I'm nearly there now
pour the caramel straight into your
sealed cake tin
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so what I've done I've just tried to
spread this caramel out as much as I can
once it's cooking and it gets hot it's
going to spread out any way and all the
juices from the mango gonna mix with it
and make the most amazing flavor that's
gonna run through that actual cake mixes
which is what I'm gonna make next but
before I do that you need to get our
mango in the bottom of this cake tin all
right there we go look at this
beautiful mango in the bottom there
whole mango in this cake this is gonna
be so so tasty and have a really nice
juicy top into the cake once we've
turned it out the next thing to do is
make the actual cake mix basically all
you need to do is get a small saucepan
put some vegan margarine in there and
some non-dairy milk and some vanilla
essence and then we'll do the dry mix
heat the milk and vegan margarine
mixture until the margarine has melted
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for the dry ingredients to a large
mixing bowl add some plain flour baking
powder and caster sugar and just a
little pinch of sea salt so the
margarine is melted we need to get the
wet mix into the dry mix and fold it in
in a figure of 8 motion don't over mix
this mix it's very important not to do
that and now we just need to get this on
top of the mango and into the oven set
at 180 degree Celsius for about an hour
look at that
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good thing about vegan cake mix that you
can taste it raw there's no eggs or
dairy in it and it's a good way of
knowing that your cake mix is gonna well
your cake is going to taste beautiful
this tastes really nice and vanilla and
mix of that mango when it's cooked it's
gonna be unbelievable and the caramel
too this mango upside-down cake wait
till I unveil it from that baking dish
it's gonna be unbelievable after an hour
of baking check your mango cake is
cooked by poking a skewer in it if it
comes out clean then it's ready oh wow
this smells unbelievable
perfect set your cake aside for five
minutes before taking it out of the cake
tin get in an upside-down cake out of a
baking tin is one of the most fearful
things you will ever do I'm nervous now
to get this out even though I've tested
it several times but don't worry with
that caramel it should all come off all
the mangoes should come off nicely but
make sure you got a cloth a big enough
plate for the cake to sit on and also a
palette knife just in case any of that
mango has stuck so let's do it so you
want to place a plate on top lift up
like so turn it upside down so now it's
the hard bit we need to push it down
and unveil the cake so using this cloth
lift up gently okay so one thing I will
say as obviously when it's cooking the
cake is risen so much it hasn't sat
nicely on the plate but once it's cooled
down you can cut it and level it off
which I'll do after we need to take this
off now before the caramel sets because
when two camera sets he never gonna get
the mango off the bottom we did it oh
that was actually very nerve-wracking
this was a tough one
maybe it's cuz I'm filming it was hard
but look at that look at that shine on
top look at the sticky caramel now that
needs to cool down completely before we
trim the bottom off and cut into slices
and taste Wow
mango upside-down cake
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all right Ali look at this mango
upside-down cake you ready to taste yeah
well I'm gonna taste it now we can't eat
all like Rooney's absent - obviously
that nice bit of mango is your slice
guys I'm shaking because this is okay
I'm gonna keep this on this but look
this is where the caramel is gone all
the way in the mango juice is everything
it's a bit of mangle really deep down as
well this is gonna be unbelievable just
taste it mm-hmm yeah exactly sticky
juicy moist because that all the juices
from the mango has gone through the cake
sweet but not too sweet yeah a really
simple cake cake mix is really really
really yeah amazing I've said amazing so
many times I always do it okay the next
recipe we're going to be doing is the
most incredible blackberry and Apple
Cinnamon pies again so simple to make
and I'm gonna get straight into it now
after I've eaten this grab a nice big
saucepan and chop your apples into cubes
so you want to cut your Apple into cubes
like this I'm just using some nice sweet
apples you can use whatever apples you
like I would avoid cooking apples
because they are a bit sour and they
require a lot more cooking something
sweet and juicy like this next into the
pan I'm going to add some blackberries
some ground cinnamon some nutmeg and
some coconut sugar for a little more
sweetness just add a quick splash of
water to this and get it over a medium
heat let the apple and blackcurrant
mixture cook away for around 15 minutes
or until the apples and nice and soft
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all right so whilst this incredible
blackberry and Apple filling is being
made we need to make our pastry crust
and I'm not even going to make up this
is all about efficiency and ease easy
desserts basically today so I'm gonna
use some ready-made vegan puff pastry
which you can find everywhere all good
supermarkets so I'm gonna roll this to
around 3 mil thick cut it into
rectangles ready to be filled with this
amazing mix once it's cooked guys I do
have avantgarde vegan special aprons on
my website this isn't one of them as you
can see but they're really nice and get
from a website I need to get one myself
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so your rectangles don't have to be
perfect I've just mixed together some
maple and a touch of vegetable oil
together I'm just going to use this as a
glaze and help the pastry stick together
all right guys I am prepared for once I
have already pre-made this filling just
because it takes a little while to cool
down and you need to get it into this
pastry cool so just add a couple
tablespoons of this to the center of one
half of your pastry rectangles and the
other half we're going to use to top
them look at the color of this beautiful
filling the blackberries sort of stained
it a really lovely red color so you need
neaten these pies up now just by cutting
around the edges using a sharp knife and
then we'll make them even more pretty by
using a knife a fork too just to crimp
the edges crimp another nice word there
for you today
don't worry about not making homemade
puff pastry most chefs whether you're
vegan or not make don't make puff pastry
because it is a very long-winded it is
rewarding when you're making is one of
the first things I learnt when I went
into a professional kitchen it's fun but
when you're making a quick dessert like
this it's fine to use puff pastry off
the shelves from the supermarket and
nine times out of ten it's vegan as well
so just check the label and you will be
sure to get a vegan puff pastry so now
we need to get these pies onto a lined
baking tray glaze them up with a bit
more of that glaze a sprinkling of
coconut sugar and into the oven set at
180 degrees for about 25 minutes
so I'm just gonna heat this custard up
and then get the pies out of the oven
the smell and bloody believable let's
get them out look how much these are
puffed up caramelized to perfection
crisp pockets of joy as Ellie my friend
just said then so I'm going to serve
these up now with the custard and give
them a taste for you oh wow look at that
these are very hot but my hands can do
it let's get it on oh my garnish with a
little bit of mint I cannot wait to
taste this
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finally a little bit of me for Ellie
you're tasting this one as well yes okay
should be really nice and crisp fruity
and spiced in the center okay mmm yeah
it's like shop bought pastry but just
putting the cinnamon and the glaze on
top caramelize and the the filling is
just like naturally sweet just from the
coconut sugar and the apples spiced with
the cinnamon nutmeg they need they need
to try it they need to have Marcus pass
me your camera you're gonna try this
okay all right honest thoughts Marcus
okay yeah good Ellie that's enough
that's enough here you go my arm my arms
are aching already all right thank you I
need to do a piece of camera to you okay
the next one we're gonna be making now
is an incredible vegan panna cotta you
don't need any cream or gelatin to make
a good panna cotta I'm gonna make a
flavored one with vanilla coconut maple
and some orange don't worry all those
flavors gonna work beautifully together
and it's simple to me so for my orange
vanilla and coconut and maple Panna
cottas what you need to do first is get
your coconut milk infusing in a saucepan
with some orange essence and a vanilla
pod so if you've never seen a vanilla
pod before this is what they look like
they smell amazing and this is the best
vanilla flavor that you'll get so much
better than vanilla extract or vanilla
bean
but if you can't find these you can use
either the vanilla extract essence or
bean paste so what you need to do is
slice down the middle and scrape out the
seeds using the back of the knife so
then just get the pods and the seeds
into the coconut milk to infuse heat the
coconut milk mixture for around five
minutes to infuse meanwhile mix together
some corn flour with some non-dairy milk
and some maple syrup whisk together the
corn flour milk and maple until it's
nice and smooth this is going to thicken
up and sweeten the crab panna cotta all
right so you need these molds so any
sort of molds of your choice I've got a
couple of different shapes here and just
give them a lightly like grease with a
little bit of oil to stop the panna
cotta from sticking and now that this
mixture has infused and heated up you
need to pass it through a sieve and then
get the corn flour mix into it to
thicken up this smells so beautiful and
orangey so it's very important now to
stay with this stir it for around 5
minutes over a low heat until it
thickens up i altered between a rubber
spatula and a whisk to stop any lumps
forming so as soon as you see some lumps
forming around the edge of the pan where
its hottest you want to get your whisk
out and whisk them in together make sure
you've got your spatula to hand to keep
scraping the sides of the pan in the
bottom look at that thickening up now
and getting nice and custard-like look
at that thickness look at that you love
the vanilla pods running through it all
right now I need to get this now it's
thickened up look at that beautiful
thickness this was set pretty fast so
you want to get it straight into your
molds
so just giving them a little tap just to
get them nice and leveled
alright so what you need to do now is
just cover these directly with some
cling film to stop a skin forming right
now we need to get these into the fridge
to set for at least two hours for the
panna cotta I'm going to serve with it a
really simple orange sauce just cut two
oranges into segments and juice two
oranges into a saucepan squeeze that are
in through your hand to avoid getting
any pips in leather orange juice bubble
away for around ten minutes so that
orange sauce is done it's so simple but
if you want to make it a bit more syrupy
and a bit more sweet just add some
caster sugar or something like that to
it and it will reduce down and thicken
up and be a bit more sticky but I want
to keep this naturally sweetened I'm
gonna get those Panna cottas out the
fridge to see if they're set and server
so will these come out of the molds
you've seen me get the mango cake out of
the tin that work just about let's see
if these come out so I'm just going to
loosen the sides this is nicely set look
at that wobble that is the perfect
consistency for a panna cotta look at
that I get very excited by things like
that shape oh yes a little bit shorter
shorter and fatter this one we don't
disagree make we don't discriminate this
strip this discriminate against panna
cotta shapes and sizes so I've just
dehydrated some orange slices in the
oven in a low on a low temperature which
I'm going to serve it with just for a
little bit for a twist and then spoon
over some of this orange sauce
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so let's give this a taste I cannot wait
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Wow
that is unbelievable mapley vanilla II
orangey a hint of coconut but only the
slightest hint so if you don't like
coconut I think you'll be fine with this
alternatively use something like soy
cream or oak cream instead of coconut
milk but that is amazing I think what I
would love to serve with it would be a
nice biscuit and I've got a recipe for
that actually in my cookbook in my
Christmas cookbook so check it out thank
you for watching my 3 epic vegan
desserts don't forget to Like share
comment subscribe all of that stuff and
please comment below which is your
favorite dessert out of these three
which one would you go and make so I
know for future reference what kind of
desserts you like I'll see you soon when
another recipe video we did it
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3 incredible & simple pudding/dessert recipes in todays video... written recipes mango cake - https://www.avantgardevegan.com/recipes/mango-upside-cake/ apple pies - https://www.avantgardevegan.com/recipes/apple-blackberry-pies/ pannacottas - https://www.avantgardevegan.comrecipes/coconutorangepannacottas/ - SUBSCRIBE - https://www.youtube.com/channel/UCF-ACPYNN0oXD4ihS5mbbmw?sub_confirmation=1 - NEW MERCH & COOKBOOKS - https://www.avantgardevegan.com/store/limited-edition-vegan-100-t-shirt/ - INSTAGRAM: https://www.instagram.com/avantgardevegan - TWITTER: https://www.twitter.com/avantgardevegan - FACEBOOK: https://www.facebook.com/avantgardevegan Music by @danbwilliams http://geni.us/danwilliams