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Tender vegetarian gluten-free dairy dessert

Too few ratings

“This was the dessert from my childhood. For me it is about the unconditioned love, about happiness and enjoinment. ❤️”

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Pieces:-10+
200 ml double cream
200 ml cream
2 tbsp yogurt
200 g coconut sugar
350 ml milk
2 tsp agar-agar
1 tsp vanilla powder
100 g chocolate
50 g butter

Utensils

  • stand mixer with whisk
  • bowl
  • whisk
  • 2 saucepans
  • silicone mold
  • plate
  • Step 1/8

    • 200 ml double cream
    • 200 ml cream
    • 2 tbsp yogurt
    • stand mixer with whisk

    Pour cold cream, double cream and yogurt into a mixing bowl. Use an electric hand mover or stand mixer and beat foe about 5-7minutes.

  • Step 2/8

    • bowl

    Warm up the bowl with the cream. Place it in a bigger bowl, full of hot water.

  • Step 3/8

    • 200 g agar-agar
    • 350 ml milk
    • 2 tsp agar-agar
    • 1 tsp vanilla powder
    • whisk
    • saucepan

    Place ingredients in a saucepan. And whisk to a combine. Bring to a boil, stirring constantly. Then reduce the heat and simmer for 2 more minutes.

  • Step 4/8

    • silicone mold

    Take a mold for a cake. Better to use silicone mold or any other, brushed with oil.

  • Step 5/8

    Beat together warmed cream and milk, and immediately pour in the mold. Put in a fridge for 30 minutes.

  • Step 6/8

    • 100 g chocolate
    • 50 g butter
    • plate
    • saucepan

    Meanwhile put the chocolate and cubed butter in the plate, placed on the top of saucepan with the hot water. Heat it till the chocolate is fully melted.

  • Step 7/8

    Pour the melted chocolate on the top of the cake, and place into the fridge for another 30-50 minutes.

  • Step 8/8

    Enjoy with a cup of tea!

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