A Dazzling Bridgerton Afternoon Tea🪻Lilac infused recipes

Welcome to Episode 2: Bridgerton, a swooning afternoon tea inspired by the dazzling stories of Julia Quinn & The Romantic Netflix Show.
STRAWBERRY-RHUBARB MOUSSE
Compote:
2 cups strawberries
3 sticks rhubarb
2 lime leaves
3 slices ginger
lilac water or rose water
1 tsp vanilla extract or paste
lilac syrup or lavender syrup
1 cup (lilac sugar)
Mousse:
300 g silken tofu
1/2 vg cream cheese
1 tsp vanilla extract
Method instructions in video
Garnish: coconut whipped cream and shaved chocolate (totally optional)
PUFF PASTRY DELIGHTS:
1 roll vg puff pastry
300 ml coconut whipping cream
1/2 cup vg cream cheese
1/2 cup powdered sugar, add to taste!
1 tsp vanilla extract, lilac water and syrup
2 tbsp oat cream, for brushing
1 tbsp lilac sugar, for brushing
fresh fruit
The lemon-passion curd recipe can be found in The Unoffical Harry Potter Vegan Cookbook, page 176
any jam or preservative is great between these delights.
BAKE the puff pastry for 12-15 minutes until golden brown on 200 degrees Celcius.
BUNDT CAKES
240 ml coconut milk
lime, half juiced
210 g self-raising flour
200 g lilac sugar
1/2 tsp baking powder and soda
60 ml vg melted butter
1 tsp vanilla extract
pinch of smoked sea salt
optional: lime zest
BAKE FOR 14-16 minutes on 180 degrees Celcius.
RASPBERRY GLAZE:
1 1/4 cup powdered sugar
8 fresh raspberries, blended
1 tsp vanilla extract
juice half a lemon
Whisk until smooth and glaze over the cooled bundt cakes.
P.S. lilac season is almost at an end. Replace the lilac with any edible flour you'd love. I used 4 lilac bushes and 1 kilo of sugar blended together to make a floral note to any dessert or baked good.
Note: For the bundt cakes mix the dry ingredients with a fork. Mix the wet ingredients together and then combine all together to make the batter.
Thank you so much for watching and do not forget to subscribe dearest gentle reader 🪻