In the last time we saw a first course, but a good dinner cannot end without a dessert!
Our Simona offers us one with a very simple procedure, in fact all the work is done byAgar agar, a vegetable gelling agent that can be helpful for many vegan recipes!
THE RICOTTA, FIG AND ALMOND PUDDING!
- 250gr Ricotta cheese
- 3 figs
- powdered sugar to taste (depending on how sweet you want it)
- almonds for garnish
- teaspoon of honey
- 5gr agar agar
- A generous tablespoon of SaporePuro almond paste
It can be worked by hand or in a planetary mixer, but the initial step is to combine the ricotta with the sugar and make it into a cream.
Add the tablespoon of SaporePuro almond paste halfway through the operation, but there is nothing to stop us from abounding if our palate desires.
Now we move on to prepare the agar agar, which we will then add to the cottage cheese mixture.
This product must be dissolved in a liquid (we used water, but any liquid base such as milk or cream is fine.
Since it is then a vegan product because it comes from algae, you can safely use it with a vegetable milk such as soy or almond milk itself as long as it is liquid)
Let's bring it to a boil to activate it and keep it simmering for a few minutes. Its action will be seen as it cools.
Remember that being vegan you can substitute ricotta cheese with any vegetable-based product such as tofu. Once the agar agar is ready, let's combine it with the ricotta mixture and compose our ramekins, which we will leave to set for at least an hour in the refrigerator.
We then move on to the preparation of the topping.
We lightly toast the whole almonds in a pan, and then caramelize the figs with some powdered sugar and a teaspoon of honey. We turn out the ramekins and garnish as desired, then add a mint leaf to give a fresh touch.
Now there are no more secrets to gelling like a pro.
What would you try it with?