Tender vegetarian gluten-free dairy dessert

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.