+GF
This is a simple dessert with fancy and outstanding results! If your molds are efficiently nonstick, coating them might very well be unnecessary. You be the judge. The peanut brittle-like chopped nuts on top add another textural note you’re bound to love. —CS
SERVES 4
Glazed pecan topping from Miso Sweet Potato
Galette, made with peanuts
Oil spray
¾ cup (180 ml) full-fat canned coconut milk (grab as much of the creamy part as you can)
8 oz (227 g) unsweetened plain or vanilla-flavored coconut yogurt
⅓ cup (88 g) Salted Caramel Sauce, plus more for serving
1½ tsp (3 g) agar powder
Prepare the glazed peanuts according to the recipe, cooking them until the glaze isn’t liquid anymore, a minute or two longer than the original recipe. Place them evenly on a piece of parchment paper and refrigerate until ready to use.
Very lightly coat 4 small jelly molds with a thin layer of spray.
In a small saucepan, whisk to combine the milk, yogurt, sauce and agar. Bring to a low boil, reduce heat to low and cook for 5 minutes in order to activate the agar. Divide the mixture among the prepared molds. Let it cool to room temperature before transferring to the refrigerator to firm for at least 3 hours.
When you’re almost ready to serve, thinly chop the peanuts. Wrap the leftovers and place them back in the refrigerator for up to 1 week.
Remove the desserts from the molds: using a toothpick to carefully lift the edge helps facilitate the release without damaging the desserts. Serve with a healthy drizzle of caramel sauce and a sprinkle of glazed peanuts.
*SEE PHOTO INSERT