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Veggie Dessert?...Sure, Why Not!

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One of the latest trends when it comes to what to eat in 2014 is the new food concept, veggie desserts. A pretty interesting treat that stands out amongst the rest is the Triple Layer Cauliflower and Raspberry Mini Cheesecakes. If this odd, but tasty combination interests you, here is the recipe.

Almond Crust
Creates nine inch crust

Two ounces almonds
Half cup flour
Three tablespoons butter
One egg yolk

  1. Heat oven to 350˚
  2. Toast almonds and let chill
  3. Put almonds and flour in blender and mix until almonds are fine
  4. Add butter and mix for 15 seconds
  5. Add egg yolk and mix another 15 to 20 seconds
  6. Collect the mixture and place into pan
  7. Heat for 20 minutes
  8. Let chill

Triple Layer Cauliflower and Raspberry Mini Cheesecakes
Creates 12

Two ounces raspberries
Quarter cup champagne vinegar
One small head purple cauliflower
One small head white cauliflower
Two tablespoons olive or vegetable oil
Two cups ricotta cheese
Six tablespoons creme fraiche
Two tablespoons flour
Three eggs
Grated rind of lemon
One tablespoon sliced shallots
One tablespoons fresh herbs
One teaspoon horseradish
Salt and pepper to taste

  1. Soak the raspberries in a bowl with the champagne vinegar. Store at a low temperature overnight
  2. Heat the oven to 375˚
  3. Slice the purple and white cauliflower into flowers. Place in a roasting plate and toss with the oil.
  4. Cook for 30 minutes, until lightly charred and perfumed. Let it chill
  5. In a blender, mix the flour, crème fraiche, egg yolks, fresh herbs, ricotta cheese, and lemon rind until creamy and well stirred
  6. Divide this combination between three bowls. Add horseradish and shallots to two of the bowls
  7. Put about one cup of white cauliflower into the blender and slice finely. Pour into one of the bowls with shallots in it
  8. Repeat this with the purple cauliflower
  9. In the third bowl, add the soaked raspberries with about one tablespoon of the vinegar. Add additional lemon peel
  10. Add salt and pepper to taste to each of the three bowls
  11. Beat the egg whites until firm. Dispense between the three bowls and fold in to lighten
  12. Layer the purple, then the white, then the raspberry layer into the pot
  13. Cook for 30 minutes at 350˚. They are done when brown on the top and set


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