Monday, March 12, 2012


I wanted to make this after saying “Syllabub” to myself a few times. It just sounds so cute that it deserves to be made. Syllabub is an English dessert made with lots of cream. Lots and lots of cream. So, who says a vegan can’t have it too? Here is a healthier and refreshing take on some English numminess. I’m sure our neighbors across the pond didn’t have coconut milk, seaweed and thyme in mind when they came up with this little number. But, it’s super easy and super good; I think they would be pleased. Syllabub, anyone? Syllabub, Syllabub, Syllabub, Syllabub, Syllabub, Syllabub, Syllabub, Syllabub, Syllabub… Isn’t that fun?!

½ cup water
1 Tbs. + 2 tsp. agar agar flakes
14 oz. canned light coconut milk
2 Tbs. lemon juice
4 Tbs. honey
3 mangos, peeled and pitted
1 Tbs. lemon thyme, use only the leaves (no stems)
1 tsp. fresh lemon zest
Soak agar agar for 15 minutes. Put coconut milk, lemon juice and honey into a blender and blend until incorporated. Pour agar agar into small sauce pan and heat over medium heat. Once it starts to boil, stir constantly for 3 minutes. Immediately add mixture to the blender and blend until thoroughly mixed. Pour into a Tupperware container and chill in the refrigerator until set (a few hours). Before serving, put back into blender and mix. Put 2 of the mangos into a blender and puree until smooth. Finely chop the remaining mango, pour ¾ of the chopped mango in a bowl and mix with the pureed mango and lemon thyme. Spoon mango mixture into 4 decorative glasses. Dollup cream on the tops. Sprinkle the remaining ¼ chopped mango on the tops, and sprinkle lemon zest on the tops. Serve.

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