Tender vegetarian gluten-free dairy dessert
stand mixer with whisk, bowl, whisk, 2 saucepans, silicone mold, plate
- 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.
Warm up the bowl with the cream. Place it in a bigger bowl, full of hot water.
- 40 g agar-agar
- 70 ml milk
- ⅜ tsp agar-agar
- ¼ tsp vanilla powder
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.
- silicone mold
Take a mold for a cake. Better to use silicone mold or any other, brushed with oil.
Beat together warmed cream and milk, and immediately pour in the mold. Put in a fridge for 30 minutes.
- 20 g chocolate
- 10 g butter
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.
Pour the melted chocolate on the top of the cake, and place into the fridge for another 30-50 minutes.
Enjoy with a cup of tea!