Ingredients for 4 people:
For the pudding (agar-agar topping):
½ l almond milk
approx. 80 g whole cane sugar
zest of ½ orange
½ teaspoon ground vanilla
2 teaspoons agar-agar
For the berry salad:
approx. 300 g fresh berries (e.g. raspberries, strawberries, blueberries, etc.)
a few sprigs of fresh basil
approx. 5–6 tablespoons orange juice
2 tablespoons whole cane sugar
1 packet vanilla sugar
In addition:
Approx. whole cane icing sugar
A few fresh mint leaves
Method:
1. For the almond pudding, pour the almond drink into a saucepan with approx. 40 g whole cane sugar, the orange zest and the ground vanilla, and heat.
2. Dissolve the agar-agar in the mixture whilst stirring and let it simmer for a few minutes. Leave to cool.
3. In the meantime, for the berry salad, wash and trim the berries, halving or quartering them if necessary.
4. Wash and dry the basil, pluck the leaves and chop them finely.
5. Marinate the berries with the orange juice, whole cane sugar, vanilla sugar and fresh basil.
6. To serve, place the berry salad in deep plates and top with the almond dessert.
7. If desired, sprinkle with a little whole cane icing sugar and chopped mint.
My tips:
- This dessert can be made with other seasonal fruits.
If you prefer a nuttier flavour, add some toasted pine nuts or chopped, toasted - nuts to the fruit.
Product description:
Agar-agar is a plant-based thickening and gelling agent used as an alternative to gelatine for thickening sauces, aspics, desserts or cake fillings. Agar-agar is derived from seaweed and, unlike gelatine, is a vegan, healthy product that is almost tasteless. As a general rule, to develop its gelling power, it must be boiled in liquid for 1–2 minutes. Another advantage over gelatine is that agar-agar can also be used effortlessly with raw pineapple, kiwi and mango, as its gelling power is not affected by the protein-splitting enzyme contained in these fruits.
