Creativity in the vegan and vegetarian culinary world does not stop surprisingly, and this time: a recipe for Mexican-style corn pops and addictive coconut flavors

• Mexican Pallets

  Photo: 

  Noam Carmon

Summer and the current state, which is likely to become a second home closure, make us very creative in the kitchen, whether voluntarily or not. The inaction may make you want to cook or bake mostly healthy food, but there's no reason to spoil the dessert world. Here are two surprising recipes, summery and vegan, that will not take long and will also taste more. Appetite!

Mexican style popcorn \ Noam Carmon

Although corn is the national dish of Mexico and not of Israel, here too it is much loved by many diners and chefs who use it as a great raw material for mains and even desserts. In the end, don't forget that this is a cereal whose basic flavor is sweet, so why not? 

Chef Noam Carmon, who specializes in Mexican and vegan cuisine, presents a recipe for corn platters that will make you addicted. Yes, we know, "corn popsicle" is something that may seem daunting at first glance, but we can commit to getting addicted.

Ingredients 

Popsicle:

Two sweet yellow corn cobs, grated kernels from the cob

A cup of alfro soy cream 14% fat

Two tablespoons of white sugar or two tablespoons of maple syrup

Popsicles + Popsicle maker

For blueberry glaze:

Half a cup of frozen blueberries

Two tablespoons of sugar or maple syrup

preparation method:

Popsicle

Place the corn kernels in a saucepan with cream and two tablespoons of sugar and bring to a gentle boil for 20 minutes to combine the flavors, then after 20 minutes transfer everything to a quality food processor and grind everything to a uniform cream. Then transfer in a colander to make sure there are no whole kernels.

Transfer a pint or convenient pouring utensil and pour the cream into the popsicle dispenser, place in each compartment with cream, a wooden stick and place in the freezer for overnight.

Blueberry glaze

Place the frozen blueberries with two tablespoons of sugar / maple along with a quarter cup of water in a small saucepan and bring to a gentle simmer for a few minutes. Then grind them in a food processor / blender until smooth and simmer, and transfer to a cooler and cool in the refrigerator.

After a night, gently pull the popsicles out of the facility and dip each in the blueberry glaze and return to the freezer again quickly (do the glaze dipping process twice to get a thick coating and fun to eat).

* The Paltes serving proposal, on a tray full of crushed ice and slices of lime

Appetite!

Coconut Milk \ Racheli Kornberg Mount Dagan

Ingredients:

One can of coconut cream (about 450 ml)

A liter of coconut-almond milk 

110 cornflower

110g of white sugar

5 drops of rose oil

5 drops of citrus (citrus blossom oil)

For the sauce:

100 g of water

130g sugar

Frozen berries package (about 300g)

5 drops of rose oil

5 drops of glitter

Preparation:

Mix the cornstarch in a small bowl with about a quarter liter of coconut almond milk

2. Heat the rest of the milk in a saucepan with the coconut cream and sugar until almost boiling 

3. Mix the cornstarch with the milk and transfer everything into the pot and mix on a small heat until tender

4. Turn off the fire and add the rose oil and the sprig and mix well and transfer to personal tools 

5. Cool the jars at room temperature and close the jars

6. Refrigerate (preferably at night)

7. To make the sauce: Boil the water with sugar for about 10 minutes and add the frozen fruit (you can thaw beforehand, not required) and cook on low heat for 5 minutes

8. Remove from the fire and add both types of oils 

9. Refrigerate to the new temperature

10. Can be refrigerated in an airtight box

Pour the cold sauce over the melbi. Can be served with roasted / natural coconut, pistachios and any extra that you like

Racheli Kornberg Har Dagan is the owner of VGFTLV Coffee and Bakery specializing in vegan baking and cooking and gluten free. Nachalat Binyamin 86, Tel Aviv