Light Almond Cream with Plums

almondcreampIf your only idea of a perfect sweet treat is a thick slice of a rich, frosted cake, then you might not appreciate this post. If, however, like me, you avoid (or at least you try…) doubling the meal’s calorie intake in its last course or/and if you are thrilled at the idea of guiltless, but luscious refreshing desserts, this almond cream is definitely worth your attention.

Some of you might remember my custardy creams/custards set with agar, a gelling agent made from seaweed. Agar, or agar-agar (“kanten” in Japanese) is usually sold in a form of powder or in long sticks, but I always use the powdered form which seems easier to handle. Agar contains water soluble agents, which help digestion and are considered excellent in slimming diets. As I have mentioned in my previous posts, contrary to most agar users, I am not fond of thick standard jellies, so I simply use less agar. Thus, it barely sets liquids, resulting in something similar to a custard or a cream.

Until now most of my agar experiments featured coconut milk mixed with cow milk as the basic ingredient (see below). This one follows exactly the same method, but I use here almond milk instead and am more than satisfied with the results. I will soon test almond milk with other fruits, but at least I know that together with plums it creates a fantastic cooling dessert or snack. I am planning also to test almond cream since I’m sure it can be substituted with a similar albeit slightly richer result.

If you are not fond of almond milk, you might like some of these:

Coconut and Strawberry Wobbly Cream with Agar
Coconut and Strawberry Wobbly Cream with Agar
Wobbly Cream with Pear and Lime Zest
Wobbly Cream with Pear and Lime Zest
Coffee and Coconut Wobbly Cream with Agar
Coffee and Coconut Wobbly Cream with Agar
Matcha and Coconut Wobbly Cream
Matcha and Coconut Wobbly Cream
Wobbly Rhubarb Delight
Wobbly Rhubarb Delight
Chocolate and Coconut Cream with Agar
Chocolate and Coconut Cream with Agar
Light Coconut Cream with Canned Peaches
Light Coconut Cream with Canned Peaches

TIPS: I find agar even easier to use than gelatin (though it is not a gelatin replacement since it sets liquids in a slightly different way and cannot be used in every recipe). I use powdered pure agar and it is very easy to dissolve in liquids. There are however different agar powders on the market (some contain sugar for example or other additives), so check the ingredients list and look closely at your agar package instructions. On mine 1/2 teaspoon is supposed to set 500 ml/2 cups liquid to a jelly. I use only 1/3 teaspoon and obtain a wobbly, “falling off the spoon”, custardy consistency. If you prefer a well-set jelly, use the amount advised on the package, but make sure you don’t use too much agar (it’s easy to overdose!) because you might end up not only with a standard jelly, but with something practically inedible.

Do not wait until the cream becomes cold before pouring it into the bowls because agar sets at room temperature and, once disturbed, it will not reset properly! On the other hand do not pour the very hot cream because it will “boil” the fruit. Leave the mixture until it is still a bit hot, but not room temperature.

These creams will keep in the fridge for several days, so you can make a whole batch only for yourself!

You can make these creams for example in small jars with lids and take with you to work, on a trip or for a picnic.

Preparation: 15 minutes + 2-3 hours in the fridge

Ingredients (serves 4 – 5):

500 ml/about 2 cups almond milk

4 flat tablespoons sugar (or more if you prefer very sweet desserts or if the plums are very tangy)

1/3 flat teaspoon pore agar agar in powder (if your agar powder contains other ingredients too, check the TIPS above)

about 1/2 kg (about 1 lb) plums cut into bite-sized pieces + some more for decoration

(toasted almond slivers)

Dissolve the sugar and agar-agar in the almond milk.

Bring to boil and, constantly stirring, let it simmer for about a minute.

Put aside.

Prepare four individual bowls or low glasses.

(Do not wait until the cream becomes cold because agar sets at room temperature and once disturbed, it will not reset properly!).

Distribute the plum pieces evenly among the bowls.

Pour the slightly hot (not room temperature yet!) almond milk over the fruit pieces and refrigerate for at least two hours.

Serve very cold decorated with fresh plums and, if you want, toasted almond slivers.


26 Replies to “Light Almond Cream with Plums”

  1. Pretty, pretty cup of tasty plums and almond cream. This reminds me that I need to make panna cotta. with those raspberries before they go off. 🙂

  2. I love this kind of dessert Sissi, and you always manage to make them so pretty and tempting…thanks for the recipe as I love creamy dessert. Almond cream sounds delicious especially with plums…
    Have a wonderful weekend 😀

  3. You have such an eloquent way with words Sissi, I love to read and re read your posts!
    I must admit that my attention has fallen away from agar agar since my previous experiment but again you’ve reminded me so I’ll definitely try it again when we return to the city. The almond milk version sounds fantastic, although I know I’d love coconut milk too!

    1. Dear Eva, you cannot imagine how much your kind words mean to me… I struggle so much to express myself in English… I’m glad you like this idea too. It’s a nice change from coconut milk as the main ingredient.

  4. wow, simply delicious desser Sissi,
    your photograph is really stunning as always!!!
    never spot any almond milk eround here, but i think i’m gonna use soya milk instead…

  5. I am not much of a dessert cook but I am a big fan of creamy desserts like your almond cream. I am also glad that you are doing all of these agar experiments so I don’t have to. I’ll just keep going back to your site whenever I need a recipe. 🙂 Have a good week, Sissi!

    1. Thank you, Ray. Haha! I bet I experiment for at least two cooks 😉 I love testing agar agar (though I do have bad results too, like recently when a dessert went straight to the bin…).

  6. I’m pinning this! I love that you used Almond milk because I always have it in the fridge and love it for puddings and smoothies. Bobby uses it for his iced coffees as well. This plum pudding is SO easy and I love that you used plums. I would not have thought to have added a plum to the bottom of the dish. Another great pudding Sissi!

  7. I have 4 kinds of agar agar (in different forms) right now in the pantry. I cleaned up the pantry the other day and found out that I had extra… I kept buying because I didn’t have…ended up 4 new packages. This sounds easy and delicious. I have never used almond milk before. Love the light yet creamy dessert like this one!

  8. Now I wonder where I might find plums to recreate this lovely dessert… Heeheeh :). This sounds just perfect to me Sissi; delicious summer simplicity and I’m enjoying the switch-up with the almond milk!

    1. Thank you so much, Kelly. No plums on your markets yet? I know California produces lots of prunes, so fresh plums will probably soon arrive (I hope).

        1. Of course! I have no memory… Sorry 🙁 I remember now you plums! (To be frank, I still see your lemon tree though 🙂 So amazing for someone who lives in Switzerland!).

          1. it’s all beautiful + extraordinary to me too — the lemons continue to produce but we are now well past plum season (ended about a month ago (you can still get in stores of course, I just mean the natural growing cycle here).

            1. Here it depends on varieites. My favourite plums start arriving only now: it’s the violet oval variety prunes are made of… I love them in tarts! I thought lemons were a winter fruit actually…

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