You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
150g Almond Milk
303g Soy Cream
205g ALMOND INSPIRATION
10g agar agar
1g sea salt
Make an emulsion with an immersion blender for about a minute. Transfer to a piping bag to use immediately.
Bake at 177°C (350°F), for about 12 minutes or until a toothpick comes out dry or with only a few crumbs.
Cut in the desired shape according to your silicon mold.
116g Almond Milk
68g Sugar (Vegan)
18g Muscovado Sugar
10.5g Sosa Gel Cream Cold
Transfer to individual insert molds and freeze overnight.
155g Sugar (vegan)
45g sugar (vegan)
10g pectin NH
.5g citric acid
AN White Food Coloring (vegan)
In a mixing bowl, whisk together the 45g sugar and the pectin NH and add to the warm mixture once it has reached 40°C (104°F).
Boil for about 3 to 4 minutes, add the citric acid and transfer to a plastic container. Cover with a plastic film to touch the surface, and let it cool in the refrigerator overnight.
The next day, warm up the mixture to 30°C (86°F), add white food coloring and blend with an immersion blender when it is ready to use.
Assembly and finishing
Place the silicon mold in the freezer overnight. When ready to assemble, take the molds from the freezer and fill them halfway with the ALMOND INSPIRATION Mousse, using an offset spatula, cover the walls of the mold and place one Caramel insert in each cavity, add more Mousse, and finish with the Brownie Cake.Freeze overnight, unmold and glaze with the colored neutral Glaze.