NEVER ENOUGH GARLIC

Pudding cups are back! Okay, maybe they were never gone, but we tend to associate them with a kiddie snack. These, however, are very much for adults too, and they look fancy enough to be served as a proper dessert. 

Ingredients:

• 155 ml (0.6 cups) aquafaba/chickpea liquid (from one 400g/14 oz tin of chickpeas)
• 80 g (3 oz) vegan white chocolate (we used iChoc’s White Vanilla)
• 200 g (1 cup) cane sugar 
• 40 g (1.4 oz) chopped almonds
• 1 tsp. vanilla sugar
• 0.5 tsp. agar agar
  

 

Instructions:

1. Prepare a baking tray with a sheet of baking paper.
2.  Heat up the cane sugar in a heavy-bottomed pot on low heat. The sugar will slowly start to melt, turning a darker shade of golden brown as it caramelizes.
3.  Once all the sugar has melted completely, carefully pour it onto the baking paper. Be careful not to let the caramel touch your skin at any point! Leave the caramel to cool.
4. Place the chocolate in a heatproof glass bowl and set it over a bowl/pot of simmering water to melt the chocolate.
5. Meanwhile, carefully check that your caramel has cooled. Here comes the fun part: shattering the caramel! We hammered it to pieces with a wooden spoon, but there are surely more elegant ways to go about it - that's up to you. If you decide to break it apart with your hands, use gloves! The edges are super sharp.
6. Pour the aquafaba into a small pot set on low heat. Add the vanilla, almonds, and caramel shards. The caramel will mostly dissolve, but that’s okay because the important thing is that it will give the pudding a lovely caramel-y taste. The salt in the aquafaba will give the caramel a salted caramel twist.
7.  Add the melted chocolate and agar agar into the aquafaba mixture. Bring it slowly to a boil, stirring continuously. Once boiling, pour into ramekins immediately and refrigerate while it sets. This should take at least two hours.
8.  Garnish with more caramel shards or white chocolate shavings! Or head on over here to see how you can turn your pudding cups into our Caramel Showstopper.