Cream with veg egg yolk

Today I want to show you another type of custard, I will use a product that is specifically designed to replace the egg yolk, it is yellow Chlorella, also called Protein Algae.

It's a yellow powder made from yellow chlorella, a type of algae. It's a substitute for whole eggs or egg yolks in both sweet and savory recipes. As the name suggests, it's a protein-rich algae, vegan and gluten-free, and provides the same color, flavor, and texture as eggs.

In this cream we will use this seaweed as a substitute for the egg yolks. The custard made this way is truly similar to the traditional one with egg yolks. The flavor and creaminess on the palate are truly exceptional.

I recommend you try it at least once to notice the difference.

Read here the complete article on Chlorella – Protein Algae.

Unlike the soft cream with veg yolk (recipe here), which is soft and creamy, with this recipe you get a more stable and dense cream, suitable for making a diplomatic cream (taking inspiration from  this recipe) or to fill multi-layered sponge cakes.

Procedure

In a bowl, weigh the sugar and cornstarch, add the yellow chlorella and mix with a whisk. 

Weigh the plant-based milk into a jug. Weigh the margarine into a saucepan and add the lemon zest.

Pour 1/3 of the milk into the bowl with the powders and mix with a whisk.

Pour in a second portion of milk and continue stirring. Finally, add the remaining milk and mix well. 

Pour into the saucepan with the margarine and lemon and place on the heat. 

Start heating over low heat, stirring constantly with a whisk. 

The margarine will now begin to melt and combine with the mixture.

Continue cooking, stirring with a whisk, and bring to a boil. 

The cream will have thickened.

Then remove the pan from the heat, remove the lemon peels, transfer to a bowl or container, cover with cling film and leave to rest in the refrigerator for at least 3 hours. 

Once cooled, mix the cream by hand with a spatula or in a stand mixer with the paddle attachment.

Store covered in the refrigerator until ready to use.