Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 500 g strawberries
- - 250 g ricotta cheese
- - 150 g Almond Milk
- - 40 g of Agave Syrup
- - 30 g candied ginger
- - 1 orange
- - 1 spoon minced mint
- - half teaspoon of Agar agar
- - half vanilla bean
INSTRUCTIONS
- 1. Grate the peel from the orange and then squeeze it.
- 2. Put the ricotta, almond milk, agave syrup, orange peel and agar agar together in a saucepan. Cut the vanilla bean and, scraping the inside with a knife, let the seeds fall into the pot. Bring to a boil slowly, stirring constantly, remove from the heat and blend the mixture with an immersion blender.
- 3. Divide the cream into 4 flan molds, or cups, lined with kitchen foil. Let them cool and then keep them in the refrigerator for at least 2 hours.
- 4. In a bowl, place the cut strawberries, the crushed candied ginger, the mint and the orange juice. stir well and then leave in the fridge for a couple of hours.
- 5. Take the mini bavarese out of the moulds, plate them and sprinkle with the marinated strawberries, decorating with a few mint leaves
