prep time: 5 minutes, plus 4 hours to chill
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cook time: 5 minutes yield: 12 petits fours (1 per serving)
prep time: 5 minutes, plus 4 hours to chill
•
cook time: 5 minutes yield: 12 petits fours (1 per serving)
I love an adorable French coffee shop in Minneapolis called Patisserie 46. You can often find my family riding bikes around the lakes of Minneapolis, then up the hill to this cute shop for decaf Americanos. They have the most amazing dessert case that is filled with works of art. I never thought I could create such beautiful desserts, but it really doesn’t have to be hard! I’ve learned that all you need is the right mold.
2 tablespoons cold water
1 tablespoon grass-fed powdered gelatin (see note)
2 cups full-fat coconut milk
1 cup unsweetened almond milk (or hemp milk for nut-free)
⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
Seeds scraped from 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
Hot Fudge Sauce ( see here ), thinned and warmed (optional)
special equipment:
Silicone mold with 12 (1⅞-ounce) rectangular cavities ( see here )
1. Place the cold water in a saucepan, then sprinkle the gelatin over the water and let sit for 1 minute to soften. Whisk in the coconut milk, almond milk, sweetener, vanilla bean seeds, and salt. Stir well to combine with the gelatin. Bring the mixture to a boil, then remove from the heat and let cool to room temperature.
2. Place a 12-cavity silicone mold on a baking sheet or other large flat surface for transporting to the fridge. Fill each mold just shy of the top with the mixture. Place in the fridge until set, about 2 hours, then transfer to the freezer for 2 hours for easy removal from the mold.
3. Remove the petits fours from the mold by pushing the bottom of the mold with your hands. Place on a serving platter, allow to thaw, and serve chilled, not frozen. Just before serving, drizzle with thinned, warm hot fudge sauce, if desired.
4. Store covered in the fridge for up to 5 days or in the freezer for up to 1 month.
note: Gelatin gets gummier as time goes by. If you’re not serving the petits fours the same day you make them, decrease the amount of gelatin to 2¼ teaspoons.
variation: No-Bake Strawberry Petits Fours.
Add 2 teaspoons of strawberry extract or a few drops of strawberry oil in Step 1 with the milks, sweetener, and salt. For additional depth of flavor and a pretty presentation, add the seeds scraped from 1 vanilla bean along with the strawberry extract or oil.
