Ingredients
Method
Add almond milk, agar agar powder, sugar, and vanilla extract to a small saucepan. Whisk well before turning on the heat so the agar spreads evenly.
Place the saucepan over medium heat and whisk constantly. This prevents burning and helps the agar dissolve fully.
Bring the mixture to a gentle simmer. Once small bubbles appear, keep whisking and cook for 2–3 minutes.
Remove from heat and let the mixture cool for about 5 minutes.
Pour the mixture into ramekins or small dessert cups.
Let them cool at room temperature for about 30 minutes, then transfer to the refrigerator.
Chill for at least 3–4 hours, or until fully set. Overnight chilling gives the best texture.
Serve directly in the ramekins or unmold by dipping the bottom briefly in warm water and flipping onto a plate.
Top with berry coulis, fresh fruit, or enjoy plain.
Notes
- Use agar agar powder, not flakes, for accurate setting.
- Do not boil the mixture after it starts simmering — high heat weakens the set.
- Almond milk gives a lighter texture than cream; for a richer version, replace half with full-fat coconut milk.
- This dessert keeps well in the fridge for up to 3 days.
- If it sets too firm, reduce the agar slightly next time.