Vegan Cherry Pudding
How do you make vegan cherry pudding with agar-agar?
Cook pitted cherries with sugar and lemon; add dissolved agar-agar and let the compote cool. Whip plant-based cream and gently fold it into the cold fruit mixture. Pour the mousse into individual molds and refrigerate for 3-4 hours until set before unmolding.
This dessert is a fresh and creamy delight. Perfect for cherry season, to enjoy this wonderful fruit; super easy and very quick to make. I make this recipe with liqueur, which gives it a special touch without making it too alcoholic, but we can prepare it by omitting the liqueur and adding the same amount of water, so that little ones can enjoy it too.
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Servings: For 8 small molds or 4 medium molds
Ingredients
- 300 g fresh cherries
- 80 g powdered sugar
- 200 ml well-chilled soy whipping cream
- 4 g agar-agar + 2-3 tablespoons water
- 20 ml lemon juice
- 25 ml maraschino liqueur or water
Instructions
Wash, dry, and gently pit the cherries (you can use gloves so you do not stain your hands). Cut them in half, then place them in a bowl.
Squeeze the juice of an organic lemon.
Place the cherries in a medium high-sided pot with the powdered sugar, lemon juice, and liqueur (or water). Cook for about 15 minutes over medium heat, until the cherries look softer. Before adding the agar-agar, remove a few teaspoons of the sauce to use as decoration at the end.
In a glass or small bowl, dissolve the agar-agar with two or three tablespoons of water.
Once dissolved, pour it into the pot with the cherries.
Stir well and let cool completely.
When the cherry cream is cold, begin whipping the well-chilled soy cream in a medium bowl until it is very fluffy.
Place the cold cherry cream in a bowl.
Gradually fold the whipped cream into the fruit. Stir from the bottom upward until you have a smooth mixture.
Fill small or medium silicone jelly molds.
Silicone muffin molds can also be used.
Once all the mixture has been used, place the molds in the refrigerator and let rest for 3-4 hours. After the resting time, leave them at room temperature for about 5 minutes, unmold (if necessary, if they do not release, gently run a small knife around the edges), decorate, and enjoy our exquisite vegan pudding. Note: We can follow the same procedure with other fruits such as blueberries, strawberries, or raspberries (perhaps cooking them about 5 minutes less).
Enjoy your meal!
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- 300 g fresh cherries
- 80 g powdered sugar
- 200 ml well-chilled soy whipping cream
- 4 g agar-agar + 2-3 tablespoons water
- 20 ml lemon juice
- 25 ml maraschino liqueur or water