Ingredients
Coconut milk
400 g
Biofood cashew nuts
100 g
Water
250 ml
Almond milk
100 ml
Agar-agar
2 g
Edel yeast flakes
1 teaspoon
Biofood coconut blossom sugar
50 g
Biofood maple syrup
3 tablespoon
Vanilla powder
1/2 teaspoon
Turmeric
A pinch
extra coconut blossom sugar for the crispy coating
Preparation method
Soak the cashews in water for 8 hours.
Take the water, cashew nuts, coconut milk and edelgist flakes and put them in a blender. Blend everything to a smooth mixture with no bits.
Now add the almond milk, agar-agar, coconut blossom sugar, maple syrup, vanilla powder and turmeric to the mixture. Blend again until all ingredients are well blended.
Put the mixture in a saucepan and heat over medium-high heat. Simmer gently for about a minute.
Divide the mixture into several jars. Let cool to room temperature and then refrigerate for four hours.
Just before serving, sprinkle some coconut blossom sugar over the crème brûlée and caramelise with a gas burner.
Products in this recipe
Good cooking with Damhert
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