A spoonful of pleasure: light and inclusive

Imagine that sudden craving for something sweet, a desire for something soft and creamy, able to wrap you in simple, immediate pleasure. That’s the essence of spoon desserts: easy to prepare (with the right little help), but above all, easy to enjoy. 

The beauty of these preparations is that, even when choosing plant-based ingredients, you can achieve results that rival tradition—in fact, they are lighter and perfect for those looking for alternatives to dairy classics. 

These delights are not just for vegans and vegetarians; they are also for anyone wanting to reduce dairy consumption. The options for creating flavorful desserts are truly endless. The secret lies in choosing the right plant-based bevarage (but please, don’t call it milk), because each variety brings something unique: from the exotic aroma of coconut to the delicate smoothness of oats, each ingredient makes a difference, adding a new dimension to taste. 

Rice drink, for example, is ideal for achieving a velvety, slightly sweet consistency, perfect for desserts like crème caramel. Its delicate yet “rounded” flavour makes it ideal for soft, harmonious preparations. 

Almond drink lovers can rediscover it in a new and delicious way, creating a variation of Biancomangiare, a classic Sicilian spoon dessert. In its vegan version, all you need is 500 ml of almond drink, 70 g of cornstarch (carefully dissolved), and 100 g of sugar (Ar.pa powdered sugar works perfectly for a smooth, even texture). Once cooked over low heat and cooled, it transforms into a fresh, delicate, and elegant dessert (garnished with toasted almond crumble for a gourmet touch). 

A 50/50 mix of plant-based cream and oat drink makes an excellent match for a vegan crème brûlée, giving the preparation a soft texture, perfect for carrying the aromatic notes of vanilla, orange zest, and cinnamon with the caramelized sugar on top. 

Soy drink, on the other hand, has a denser structure and holds up well during cooking, making it suitable for mousses and creams. Its slightly stronger flavor can be enhanced with aromas such as vanilla, citrus, or spices, which highlight its potential without overwhelming the delicacy of the dessert. Not surprisingly, soy “milk” is widely used in cafés for cappuccinos and other hot drinks, thanks to its creaminess and easy foaming. 

You don’t need to be a master pastry chef to prepare these desserts: just a little curiosity and the right ingredients. With just a few steps and the help of Ar.pa mixes (Chocolate or Vanilla Puddings, Crème Caramel, Catalan Cream), even those with little experience can bring extraordinary desserts to the table.