Speculoos and cherry dessert

Ingredients for 6 servings:

• 20 speculatius, vegan
• 3 tbsp cherry brandy
• 1 jar cherry(s), 350 g
• 2 tbsp sugar
• 6 g agar-agar, approx. 1 tsp
• some water
• 400 g coconut yoghurt (yoghurt alternative)
• 1 packet of vanilla sugar
• 4 tbsp sugar
• 100 ml plant drink
• 6 g agar-agar, approx. 1 tsp
• 150 g plant-based cream (Plant Cream Cuisine)
• n. B. cocoa powder
• n. B. Chocolate shavings, vegan

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 minutes; Total time approx. 4 hours 17 minutes

simple and vegan

Line a baking dish or serving dish with the speculatius biscuits, preferably double, and drizzle with kirsch. Place the cherries, juice, and 1-2 tablespoons of sugar in a small saucepan and bring to a boil. Mix the agar-agar with a little water, add, and simmer for about 1 minute. Remove from the heat, let cool slightly, and spread over the speculatius biscuits. Refrigerate the dish for about 30 minutes. Whip the cream alternative until stiff peaks form and chill. Mix the yogurt alternative with the vanilla sugar and 3-4 tablespoons of sugar until the sugar has dissolved. Bring the plant-based drink and agar-agar to a boil, let cool slightly, and gradually stir in the yogurt cream. Finally, stir in the cream and spread it over the cherries. Sprinkle with cocoa powder and chocolate shavings and let it sit in the refrigerator for at least 3 hours.