A vegan cake with cream ….. directly from my cooking class natural cups of strawberries with cream and almond scent of mint. A sweet no sugar, no eggs, no milk, but with a pleasant aroma and a smooth texture that wraps around the strawberries, making them even more tasty. I just added some variation to the original recipe: in mint leaves and a little ‘rice milk. The first time I tried them I was wrong definitely the amount of agar to add to the almond milk and rice ….. and the creamy sauce and ‘proved too thick ….. the second time came rather well as well as beautiful!
Ingredients: 0.5 L of almond milk (no added sugar: I used half almond milk and half rice milk. Hopefully you can only use rice milk), 2 tablespoons rice malt syrup (also wheat, but that rice has a lighter color), grated rind of one lemon Bio, 2 or 3 teaspoons of lemon juice, some mint leaves, 1 teaspoon of agar-agar powder (about 2 grams, if you use agar flakes , or flakes, 2 grams correspond to about 2 tablespoons).
Dissolve the agar in a few tablespoons of cold milk. Heat in a saucepan and add the milk, stirring with a small whisk, malt, 2 or 3 fogliline mint, zest and lemon juice. When the liquid and ‘hot add the agar dissolved in a little milk and boil, stirring constantly for 2 minutes. In the meantime, put the chopped strawberries, or whole if they are small.
Pour the milk into the cups (after 2 or 3 minutes that was removed from the heat) and allow to cool before at room temperature for about 15 minutes, and then in the refrigerator.