Lumière

In a medium saucepan over medium-high heat, bring the almond milk and agar agar to a rolling boil to activate the agar agar. Pour over the melted ALMOND INSPIRATION, soy cream and the sea salt.



Make an emulsion with an immersion blender for about a minute. Transfer to a piping bag to use immediately.

Sift together the dry ingredients. In a mixing bowl combine the apple sauce, vegetable oil, and the boiling water. Pour the wet ingredients mixture over the dry ingredients and mix until well combined. Add the vanilla extract and the chocolate chips.



Bake at 177°C (350°F), for about 12 minutes or until a toothpick comes out dry or with only a few crumbs.



Cut in the desired shape according to your silicon mold.

In a medium saucepan over medium-high heat, warm up the almond milk and melt the sugars and the salt. Remove from heat, add the Sosa gel cream cold slowly while mixing with an immersion blender until smooth.

Transfer to individual insert molds and freeze overnight.

In a medium saucepan, warm up the water, 155g sugar, glucose, and dextrose.

In a mixing bowl, whisk together the 45g sugar and the pectin NH and add to the warm mixture once it has reached 40°C (104°F).

Boil for about 3 to 4 minutes, add the citric acid and transfer to a plastic container. Cover with a plastic film to touch the surface, and let it cool in the refrigerator overnight.

The next day, warm up the mixture to 30°C (86°F), add white food coloring and blend with an immersion blender when it is ready to use.