Vegan Passion Fruit Entremet Dessert

Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly

Pour hot cream over the white chocolate and whisk until smooth

Allow mixture to cool to room temperature

Add in the 175g whipped coconut cream and mix until smooth

In a saucepan, add the passion fruit juice and sugar and heat over medium-low heat, stirring occasionally

When mixture begins to simmer, add the condensed milk, corn syrup, and agar powder

Keep stirring until agar completely dissolves

Take it off the heat, and whisk in white chocolate until well-mixed

Pass the glaze through a fine strainer to remove any lumps

Leave the glaze to cool completely

Combine passion fruit, sugar, and agar agar in a saucepan

Heat until agar dissolves, stirring constantly

Pour into a mold and cool until set

Mix cornstarch and sugar with passion fruit puree

Add coconut custard and heat in a saucepan until thickened, stirring constantly

Cool the mixture before using

Preheat oven to appropriate temperature

Cream dairy free butter and sugar until light and fluffy

Add dairy free yogurt, soy milk, vanilla extract, and passion fruit pulp, mixing well

Sift together flour, baking powder, and baking soda, then fold into wet ingredients

Bake in a prepared pan until a toothpick comes out clean

Allow cake to cool completely

Prepare a mold and layer the components starting with cake or sable base, followed by jelly, custard, mousse, and finish with glaze

Chill the assembled entremet until firm

Unmold and serve chilled

This dessert is vegan and easy to make, perfect for weight loss and feeling great

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