Vegan « Quesillo »


de parchita

5-7 serves



  • 86g Passion fruit juice *
  • 48g aquafaba
  • 40g Olive Oil
  • 195g Soy cream
  • 170g Vanilla soy milk
  • 3g Agar agar
  • 15g Potato starch
  • 35g Corn starch
  • 60g Blond sugar
  • 1/8 c/c Vanilla bean powder

90g Blond sugar
60g Water
10g Passion fruit seeds *

Kitchen Ustensils:

  • 2 Pots
  • Whisk
  • Balance
  • Bowl
  • Hand blender
  • Mesuring spoons
  • Round shaped Mold or a pastry circle (for a 100°C temperature)
  • Sieve
  • Knife
  • Cutting board
  • Tablespoon


  • For the juice, press the fruit’s pulp against a sieve with a spoon.
  • The seed obtained will be used to decorate and give some flavor to the caramel.

For the caramel:

  • Pour all the ingredients in the pot and cook them at low heat until caramelised (light brown colour).
  • If you choose to use a mould you must pour the caramel in it before putting the quesillo’s mix.
  • If you decide to use the pastry cercle you must pour the caramel at the end on the quesillo mix.

For the quesillo’s mix :

  • In a bowl pour the passion fruit juice and add the oil little by little mixing with the manual blender to process an emulsion.
  • In a pot pour the rest of the ingredients.
  • Cook at slow heat, stop 2 min after the boiling point.
  • Mix both mixtures with the manual blender.
  • Finally pour the mixture into the mould or the bakery cercle.
  • Let it cool in the fridge for 4h minimum.

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