01 October 2009
vegan kabocha pots de crème
I love the texture of kanten but imagined agar agar had more possibilities — It does.
I found this recipe for pumpkin custard with agar agar. I continued my love affair with kabocha (try it in pumpkin pie!) and substituted kabocha for the pumpkin. I used brown sugar instead of the suggested agave syrup (I find the agave craze ridiculous), used a quarter teaspoon of agar powder and upped the cashews just a bit.
The topping is coconut milk whipped over ice with some agar-sugar syrup. I then let them set (overnight, as I was pressed for time).
This was creamy like a pot de crème, which is thanks to the wonders of cashews and just enough agar agar to get a light set. Raspberries from the farm share were a perfect topping.