Glazed Curds with pecan nut ganache.
Glazed Curds
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Category
Dessert
Servings
8-10 bars
Prep Time
40 minutes
Cook Time
60 minutes
Glazed Curds with pecan nut ganache.
A sweet snack or dessert made from fermented cashew cheese, glazed with white and dark chocolate and filled with a sweet filling such as jam and nut ganache.
Also known as glazed cottage cheese bars, these glazed curds are as simple to make as they are delicious!
Author:Veg.dek
Ingredients
-
250g Dry Cashews, or 350g Soaked Cashews (drained)
150ml Water, Warm (45°C)
1 Probiotic Capsule
50g Vegan Chocolate
25g Coconut Milk
-
50g Pecan Spread
200g Frozen Cherries
50g Maple Syrups
1 Tsp Agar
8g Lemon Juice
150g Cashew Curd Cheese
220g Light Coconut Milk
70g Maple Syrup
60g Vegan Butter
50g Coconut Butter
20g Lemon Juice
10g Corn Starch
8g Agar
1 Vanilla Pod
½ Tsp Lemon Zest
¼ Tsp Lemon Extract
160g Vegan Dark Chocolate
40g Coconut Oil
Cashew Curd Cheese
Filling #1: Nut Ganache
Filling #2: Cherry Gel
Curd Cheese Base
Chocolate Glaze
Directions
Cashew Curd Cheese
Soak cashews for 4-12 hours or overnight. Drain and rinse the nuts.
Add warm water (~45°C) and one probiotic capsule to the nuts. Blend with an immersion blender until it reaches a curd-like consistency. It doesn't need to be super smooth.
Transfer the curd mixture to a clean container/jar. Leave it in a warm place without direct sunlight. After 12-24 hours, a slightly tangy taste should develop.
Filling #1: Nut Ganache
Place all ingredients in a saucepan, set to medium heat, and wait for the chocolate to melt.
Whisk until smooth, then transfer to a container. Put it in the freezer for faster stabilization.
Filling #2: Cherry Gel
Mix the cherries, sugar, agar, and lemon juice, then heat the mixture over medium-low heat until it boils, stirring occasionally.
Once it boils, let it simmer for about 1 more minute to activate the agar.
Pour the mixture into a container and let it cool completely. After it sets, blend it with a hand blender until smooth.
Curd Cheese Base
In a blender, combine all ingredients except coconut milk, agar, and cornstarch.
Put coconut milk, cornstarch, and agar in a saucepan, and bring to a boil while stirring constantly. Keep it on the heat for 1 minute to activate the agar.
Pour this coconut mixture into the blender with the other ingredients. Blend until smooth.
Curd Cheese and Chocolate Glaze
Use a silicone mold. Fill it first with the curd cheese base, then the two fillings, and again with the curd cheese base.
While the bars cool, you have enough time to make the glaze: melt the chocolate, add the oil, and stir with a spatula until smooth and glossy.
After 2-3 hours when the bars are completely frozen, remove them from the mold. Dip each one in chocolate and sprinkle with nut crumbs.
Recipe Note
Notes
The advantage of homemade bars is that you can make a lot and store them in the freezer for several weeks, and then unfreeze some in the fridge right before eating.
