Chocolate Covered Strawberries with Crackle Crystals
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
Rated 5.0 stars by 5 users
Molecular Gastronomy
4
10 minutes
15 minutes
Indulge in a delightful vegan custard made with Special Ingredients Konjac Gum, almond milk, and coconut sugar. This delicious dessert is perfect for those following a vegan diet. It is a smooth and creamy custard with a hint of vanilla, and it pairs beautifully with any fresh fruits or a sprinkle of cinnamon. With the added benefit of konjac gum, which is a natural thickening agent, this custard is both satisfying and healthy.
Author:Special Ingredients
2 tablespoons Special Ingredients Konjac Gum
1/2 teaspoon Special Ingredients Vanilla Extract
In a small saucepan, heat the almond milk over medium heat until steaming but not boiling.
In a separate bowl, combine the Special Ingredients Konjac Gum and coconut sugar.
Pour the custard into individual serving dishes and serve.
If you wish to serve the custard as a cold dessert, let them cool to room temperature.
Once cooled, refrigerate for at least 2 hours or until set.
Serve chilled and garnish with fresh fruits or a sprinkle of cinnamon, if desired.
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
Indulge in the festive spirit with our Gingerbread Spice Martini, a delectable concoction that transforms your evenings into a holiday celebration.