We have two great recipes from Julienne Bruno, the creator of truly original plant-based products that are designed to cleverly take home cooking to gastronomic levels.
Its debut range, Collection 01, features BURRELLA®, CREMATTA™, and SUPERSTRACCIA®, is perfect for conscious eaters who want to participate in gastronomy but are limited by the standard of plant-based products. From salads, pizzas, pastas, or desserts, Julienne Bruno can complement any dish you can rustle up.
First recipe:-
Cook Time: 2 hours (including baking and chilling)
Servings: 2
INGREDIENTS
1x 175g tub julienne bruno crematta™
50g wholemeal flour
75g plain flour
25g caster sugar
¼ tsp salt
65g vegan block butter, chilled and chopped into cubes
½ tsp apple cider vinegar
3 tsp icing sugar
160g forced rhubarb stalks
20g caster sugar (+ 4 tsp extra)
¼ lemon zest, and squeeze of the juice
demerara sugar
METHOD
Step 1: combine flours and sugar in a mixing bowl or the bowl of a food processor, stir well to combine. add the chopped butter, then if doing this by hand, cut the butter through the flour until there are no larger bits of butter left. gently then rub the flour and butter using your fingertips and thumbs until everything is evenly combined. if using a food processor, gently pulse the mixture until the butter is evenly incorporated.
Step 2: add the vinegar and 50g of crematta™ then mix through with a spoon before using your hands to bring the dough together into a ball. do not knead the dough, just bring it together.
Step 3: weigh the dough, then divide into two even pieces. gently flatten each piece into a thick disk before wrapping in cling film and chilling in the fridge for around an hour. mix the remainder of the crematta™ in its pot with the icing sugar, lid, and then place in the freezer.
Step 4: whilst the dough is chilling, make the filling. wash the rhubarb, trim the ends and then cut 1 inch long pieces on the diagonal. in a bowl, toss the rhubarb with the lemon zest/ juice and sugar. allow to sit and macerate gently until ready to use.
Step 5: heat your oven to 180c fan, line a baking sheet with parchment paper. remove the pastry from the fridge, unwrap then place on a well floured (second) sheet of parchment paper ready to roll out. making sure the rolling pin is also floured, gently roll each piece of dough out, one by one, into a rough circle approximately 6 inches in diameter.
Step 6: drain the juices from the rhubarb bowl into a small dish, set aside for later use. sprinkle 2 tsp of caster sugar over the centre of each pastry disk before then arranging the sliced rhubarb over, ensuring to leave approximately a 1.5 inch border all the way around the edge. gently fold the pastry over the filling, place onto the baking sheet before lightly glazing with the juices and then finally sprinkling with demerara.
Step 7: bake for 35-40 minutes until the filling is bubbling and the pastry is golden. set the baking tray on a wire rack and allow the galettes to cool for at least twenty minutes to half an hour. remove the crematta™ from the freezer and place in the fridge until ready to serve spooned on top of the galettes.
Cook Time: 20-30 minutes + overnight chilling
Servings: 4
INGREDIENTS
350g JULIENNE BRUNO Crematta™
250ml unsweetened non dairy milk
75g fine caster sugar
1 tsp nutritional yeast
40g cornflour, sieved
¼ tsp sea salt flakes
1 vanilla pod, split, beans removed
2 tsp vanilla extract
60g demerara sugar (to caramelise tops)
4x 9 cm brulee ramekins
METHOD
STEP 1: Combine milk, sugar, nutritional yeast, cornflour in a small pan. Heat gently whilst whisking constantly until the mixture no longer feels grainy. This is a sign that all the sugar has dissolved. Add the salt, vanilla pod, seeds and vanilla extract to the pan. Increase the heat, bringing the mixture to a gentle simmer (again whisking constantly so that it does not burn or stick) until it begins to thicken.
STEP 2: As soon as the mixture thickens, remove from the heat and transfer from the pan into a large mixing bowl to cool. Remove the vanilla pod.
STEP 3: Using a large spatula, fold through both tubs of Crematta until fully combined before pouring the custard into the four ramekins to cool completely. Once cool, cover with cling film then transfer to the fridge to set overnight.
STEP 4: Before serving, evenly sprinkle a tablespoon of demerara sugar over the top of each ramekin to completely cover the vanilla custard. Caramelise the sugar using a kitchen blowtorch, or place under a very hot preheated grill until the sugar is golden brown. Serve immediately.
Enjoy both of the recipes.
You can learn more by visiting their website, here: https://www.juliennebruno.com.