Vegan Rose Pastry Flan with Beetroot

The vegan rose pastry flan made with beetroot is an innovative and delicious version of the classic flan, where the beetroot not only gives a vibrant pink hue but also adds a sweet and subtly earthy flavor that perfectly complements the cream. Here’s the detailed recipe for this unique and vegan dessert.

Ingredients (For 8 servings):

• 70 g of light sugar
• 50 g of whole cane sugar
• 75 g of cornstarch
• 150 g of cooked beetroot, pureed
• 1/2 tsp of powdered vanilla
• 750 ml of almond or soy plant-based milk
• 1 sheet of vegan shortcrust pastry
• 1 can of coconut cream (whipping)
• 3 figs
• 1 pomegranate

Preparation:

1. Place the sugars, cornstarch, beetroot puree, and vanilla in a saucepan.
2. Add 1 glass of plant-based milk and whisk until the mixture is smooth.
3. Pour in the rest of the plant-based milk.
4. Place the saucepan on low heat and stir regularly until the cream thickens.
5. Line a pie dish with the shortcrust pastry.
6. Pour the mixture inside the dish.
7. Bake for 45 minutes at 180°C.
8. Let it cool in the turned-off oven, then refrigerate for at least 1 hour.

For decorating the flan:

1. Place the coconut cream in the freezer for 15 minutes (or 1 hour in the refrigerator).
2. Whip the coconut cream into whipped cream.
3. Slice the figs and remove the seeds from the pomegranate.
4. Place dollops of whipped cream on the flan and add the fruits.
5. Serve immediately.

 

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