Pettite Two a Pret

My Mum is visiting me and she is cooking quite a lot 🙂 She was looking in my cupboards for something sweet and decided to prepare this cake or as she called “Cheesecake”, but is more as a crème pie. It is healthy, vegan alternative to a cheesecake whiteout sugar, gluten and lactose. It is a bit more time consuming due to the gelatin firming but is very simple and easy recipe 🙂

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Servings: 8-10

Total time: 2.5 (depending how strong is the gelatin)

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How to:

Crust:

1. Grind the walnuts if you haven’t bought ready once.
2. Mix the walnuts, raisins and coconut crème in a strong blender or kitchen robot.
3. After that put the base mixture in a round baking form and spread evenly on the bottom and the walls, covering at least the half of the walls.
4. Bake for 15 minutes.
5. After that leave it cool down. It needs to be cold when pouring the milk crème.

Milk Crème:

1. Dissolve the gelatin in water (depending on the brand there may be difference for how much liquid one package is).
2. Heat the milk in a saucepan, it needs to be warm not boiling hot. ( approx. 5- 7 min on medium)
3. Add gelatin mixture, honey and lemon zest to the warm milk and mix well.
4. Leave to cool down aside until is fully cold and starting to form as jelly.
5. At this stage not yet jelly, but well cooled down poor it over the walnut base.
6. Now you can leave it in the fridge to form the jelly consistency.

Fruit Topping:

1. In a saucepan, boil the cranberries or your fruit of choice.
2. Add honey.
3. Leave aside to cool down.
4. Add the gelatin mixture and mix well.
5. If at this point, the Milk pie had become firm you can pour on the top.
6. Leave the pie again so the topping can get firm. ( about 30 -40 minute more)
7. Serve and enjoy 🙂

Well We put it not an even service and the topping when a bit on one side.