Raspberry Cups
Light and fruity raspberry cups with a crunchy cookie base, creamy raspberry yoghurt filling, and a vibrant raspberry topping. A perfect dessert for berry lovers.
Cups Instructions
- Chill the canned coconut milk overnight to separate the cream.
- Crush the Oreo cookies (use chocolate gluten free cookies if you want) into fine crumbs and spoon them into the bottom of each cup.
- In a saucepan, combine raspberry yoghurt, the separated coconut cream, and raspberry jam. Warm it up gently over low heat without boiling.
- Prepare 1 package of agar according to the instructions (agar usually needs to be brought to a boil to activate), then gradually whisk it into the warm yoghurt mixture.
- Pour the yoghurt mixture into the cups, over the cookie base, and set aside to firm up for about an hour.
- In a saucepan, cook the raspberries with sugar until they release their juice, then puree them in a blender/food processor.
- Prepare the second package of agar according to the package instructions, then mix it into the raspberry puree (work while warm).
- Pour the raspberry topping over the set yoghurt mixture in the cups, then refrigerate for 30 minutes.
- Whip the vegan cream and pipe it on top of the raspberry cups. Decorate with fresh raspberries or toppings of your choice.
- Store in an airtight container in the fridge for up to a week.
Notes
- Agar sets quickly—have cups ready before mixing agar into the puree.
- If you want less raspberry seeds, strain the puree before adding agar (optional).
Equipment Needed
- Cup
- Rolling Pin
- Food Processor
- Mixing Bowl
- Saucepan
- Stove
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Piping Bag
- Food Storage Container
Nutrition Facts
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