Ingredient |
Quantity |
Procedure |
| soya (or other non-dairy) milk |
440ml
(2 cups) |
Place milk in saucepan and sprinkle agar flakes on
top. Heat in saucepan until simmering. Stirring occasionally, simmer
for 3 minutes. |
| agar flakes |
4 tsp |
| |
|
|
| soft brown sugar |
50g (5 Tbsp) |
Meanwhile, place the sugar in another saucepan with the water.
Heat for about 3 minutes, stirring. Do not allow to burn. Divide
most of the caramel into each of four ramekins, and tilt the bowls
to allow the caramel to cover the bottom and sides. Leave a little
of the caramel in the saucepan. |
| water |
15-30ml
(1-2 Tbsp)
|
| |
|
|
| caster sugar |
25g (2 Tbsp) |
Add to the milk, and continue to heat, stirring, for 1-2 minutes,
until all the sugar and the agar has dissolved. Pour the milk into
the saucepan containing the reserved caramel, and stir to mix. Divide
the milk between the four prepared ramekins. Cover and chill in the
fridge for around 4 hours. |
| vanilla extract |
5ml (1 tsp) |
| |
|
|
| |
|
To serve, immerse the base of the ramekins in boiling water for
about 10 seconds then turn out onto individual plates.
Decorate with a few raspberries or mint sprig, if required.
|
| |
|
|
| |
|
Serves 4 |
|
