All the flowers of the Mediterranean shores in one gulp!
A yogurt with aga agar
I present you one gorgeously velvety yogurt : sugar free and (almost )dairy-free!
Ingredients list ( for 5 yogurt pots)
- Almond milk, 700ml
- Greek yogurt 2 percent fat, 80g
- Agar agar flakes, 3 tsp (levelled) or 4g
- Orange blossom water, 2 tbsp
Boil a small cup of almond milk: dust the agar agar over the surface and bring to a slow boil for 3/4 minutes, turning all the time.
Mix it back into the rest of the milk and beat the Greek yogurt into it. You can take this ingredient out if you are lactose intolerant or vegan – it is really there for yogurty flavour in the mix so not essential but groovy.
Add the Orange blossom water (not extract!) or any favoured flavouring (vanilla extract, sugar, honey or anything else).
Pour into small jars, cover with foil and put in the fridge overnight.
You will have a very low-dairy, skinny yogurt that tastes like a dream. The agar agar is a bit tricky to use at first so experiment for the ideal consistency but it is a great help to create creamy dairy free and sugar light puddings…
I ate this straight, as I do yogurts, but feel free to add orange blossom honey or sugar if you like.
The beach is near…
When I tasted this I felt immediately transported into a mediterranean grove crowned with almond and orange blossom… I love this oh-so fresh combination of tastes: it is super dreamy and makes you feel like you are about to go on holiday! Reach for a picnic blanket and go for a nap in the orange grove…
Perfect for Red Nose Day
The trouble with the British posset or the italian pannacotta is that they are full of cream and sometimes I want a pudding that is a little bit lighter than most. I have been experimenting with Agar Agar lately and – with a bit of trial and error- I managed to get some small successes!
This silky Agar pannacotta with orange blossom water is one of those: A fresh and creamy combination of almond milk, almond butter and orange blossom with the undertones of an oriental pudding ; recalling visions of elaborate flower’s water possets in overflowing banquets such as those described in The Arabian nights.
The story of Sharazad is my bedtime read at the moment and I am deeply enjoying plunging into a language as rich and expressive as a persian carpet…
The recipe itself come from a book on Agar recipes given to me by a kind friend and written by Cléa of Cleacuisine. Agar Agar has many health benefits and is a clever ingredient for anybody conscious of their waistline… I post this for the group of friends who came to cook with me yesterday and all enjoyed the taste of this dessert. Thanks for being so supportive and fun, I had a lovely time sharing tips and novel ingredients with you all!
- White almond butter (in health shops), 160g
- Agave syrup, 10 tsp
- Rice or almond milk, 400ml
- Agar Agar powder, 4 small teaspoonful or 4 g
- Orange blossom water, 2 Tbsp
- A few drops of bitter almond essence
Mix the almond butter and the agave syrup in a small bowl.
Heat the milk until just below boiling point,then dissolve the agar powder in it and let it simmer for 30 seconds.
Mix in the sweetened almond cream until melted. Add the orange blossom water and a few drops of bitter almond essence to enhance the almond fragrance. This is also the reason why I use almond milk if I can rather than rice milk.
Pour into 6 individual pots or jars. Let it cool and reserve in the fridge until serving time. It is not necessary to take them out of the pans but you can if you wish. For a friends dinner I would probably serve them with a fresh raspberry and passion fruit sauce but that would raise the sugar content and I am so pleased those little desserts are sugar and dairy free I would not want to compromise tonight!
They are heavenly virtuous and that is what I want right now…
Spoon in and have your private Sharazad moment…
View of Istanbul and its port
Posted in family favourite, The idea of the month
Tagged agar agar, almond, dessert, gulten-free, light, macrobiotic, orange blossom water, pannacotta, posset, pudding, red nose day, sharazad, vegetarian