Ingredients
| 1 x 400g can coconut milk (I used Ceres Organic) | |
| 2 tablespoons caster sugar | |
| finely grated zest of 1 lemon | |
| ½ teaspoon agar agar | |
| strawberry compote | |
| Ka Kā Wā 70% Chocolate with Celtic & NZ Sea Salt with Kelp or Be Happy Vegan White Chocolate |
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Instructions
| 1. | Put the coconut milk in a saucepan with the sugar and lemon zest. |
| 2. | Sprinkle the agar agar over the milk, then mix in. |
| 3. | Heat slowly over a medium heat, stirring occasionally. Keep an eye on it as it gets hot – you want to take it off just as it starts to have a few little boiling bubbles on top, at between 80-90°C. |
| 4. | Remove from the heat and set aside to cool (in the fridge when cool enough). |
| 5. | When cool and firm, whisk until smooth and spoon into glasses. |
| 6. | Store, covered, in the fridge for up to 4 days. |
| 7. | To serve, top with strawberry compote and your choice of chocolate to dip. |
| 8. | Serve alongside the Fukurou Pâtisserie French Vanilla Mille Crepe Cake. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles