Chocolate-ginger creams with agar-agar
Ingredients (for 4 small creams)
500 ml of soy milk
100 g of chocolate black pastry
3 tablespoons brown sugar
1 sachet (2g) of agar-agar powder
A teaspoon of ginger powder (or: cinnamon, orange zest ...)
Preparation
In a saucepan, melt very gently chocolate in the soymilk and add the sugar. The chocolate must melt but the milk should not boil!
When the chocolate is liquid, add the agar-agar and ginger, and then gently bring to a boil. Then let simmer for a minute or two, then pour into 4 small ramekins. Let take a few hours in the fridge (two hours are enough, but one night is even better). Unmould (or not!) And enjoy well fresh.
These small creams do very well with orange marmalade and biscuits, as in the photo, but you can also try a coulis version of fruit, or vanilla cream ... Everything - or almost - agrees with the chocolate !
