You know we're crazy about chicory. So we revisited the classic coffee dessert cream by twisting it with chicory from Nourée ☕.
Served in a verrine, it's to bite into!
Ingredients :
For the cream:
- 400ml almond
- 30g coconut sugar
- 4 teaspoons of Chicory @Nourée
- 1.5 bags of agar agar
For assembly and topping:
- 1 to 2 bananas depending on size
- Elsy Milk Chocolate Balls
- Seasonal fruits
Preparation :
1. In a saucepan, mix the almond milk, coconut sugar, chicory and agar agar.
2. Bring to the boil then turn off the heat.
3. Put the preparation in a bowl and leave to harden first in the open air.
4. Then place the salad bowl in the fridge for 1 hour.
5. Take the bowl out of the fridge and using an electric mixer, stir until you get a fairly smooth cream.
Assembly :
6. Cut the banana into thin slices.
7. In a ramekin, put a layer of cream then a layer of banana slices. (Repeat once or twice depending on the size of the ramekin used)
8. Add pieces of Elsy Milk Chocolate balls on top.
9. To be enjoyed without delay!
Bon Appetit 😋
Photo @vert_sicolore
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