A light dessert with a surprising colour….
For 6 verrines
200 ml coconut milk
200 ml soy milk
2g agar agar
40 g agave syrup
40 g black sesame paste (in Japanese stores)
1 tea spoon of coarsely chopped almond (oven roasted will taste better)
1 tea spoon grated coconut (optional, for decoration)
1 pinch of black sesame (optional, for decoration)
Mix both milks with the agar agar. Bring to a boil in a saucepan and let it simmer for about 1 minute.
Mix the black sesame paste and the agave syrup. Pour the milks mixture on it and mix thoroughly.
Put some almonds in each verrine. Pour the mixture on it and let it cool down.
Put in the fridge for at least one hour before serving.
Sprinkle some coconut and sesame seeds and serve.
this recipe is inspired by a recipe by Clea, see here for the original recipe.