Agar flakes simmer with water and maple syrup until fully dissolved, then rich almond milk and vanilla are whisked in, with kuzu lending body to a silky, gently sweet pastry cream.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 2 1/2 quart saucepan, combine agar, water, and maple syrup. Let mixture sit for 10 minutes .
Bring agar mixture to . Lower heat and uncovered or with pan lid slightly ajar until agar is dissolved, about 15 minutes . Stir often, scraping agar from sides and bottom of saucepan with spoon. Whisk mixture as necessary to break up bits of un-dissolved agar.
Stir almond milk, salt, and vanilla extract into agar mixture. Bring to , whisking often.
Lower heat and add kuzu slurry, whisking vigorously until mixture comes back to . Cook a few minutes longer.
Pour mixture into hotel pan and chill in freezer or refrigerator until set.
In food processor, puree chilled mixture until very smooth and creamy. Halfway through processing, stop machine and scrape sides of work bowl with rubber spatula. If sweeter cream is desired, add additional maple syrup to taste.
Chill almond cream thoroughly, if thicker texture is desired.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
