Tender vegetarian gluten-free dairy dessert

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.

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

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• 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.

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

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Enjoy with a cup of tea!

Enjoy your meal!