Tender vegetarian gluten-free dairy dessert
"This was the dessert from my childhood. For me it is about the unconditioned love, about happiness and enjoinment. ❤️"
Difficulty
Medium 👍Ingredients
Utensils
stand mixer with whisk, bowl, whisk, 2 saucepans, silicone mold, plate
Step 1/8
- 40 ml double cream
- 40 ml cream
- ⅜ 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
- 40 g agar-agar
- 70 ml milk
- ⅜ tsp agar-agar
- ¼ 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
- 20 g chocolate
- 10 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!