Coffee Cream With Granola and Blueberries

Need something a little different for dessert? Try this coffee cream! It's not quite as thick as a mousse, but it's still wonderfully indulgent without being heavy. You'll love the contrasting textures of cool, creamy coffee cream, crunchy granola, and plump blueberries. It's also the perfect finish to a big dessert.

COFFEE CREAM WITH GRANOLA AND BLUEBERRIES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE COFFEE CREAM:

• 3/4 cup, plus 2 tablespoons almond milk
• Scant teaspoon agar agar power
• 5.3 ounces soy cream or other non-dairy cream
• 2 tablespoons muscovado sugar
  2 tablespoons agave nectar
• 1 1/2 tablespoons instant coffee
• 1 tablespoon rice malt
• 1/2 tablespoon cocoa butter

FOR THE GRANOLA:

• 3/4 cup puffed millet
• 2 3/4 tablespoons gluten-free rolled oats
• 3/4 tablespoon coconut butter
• 2 tablespoons chia seeds
• 2 tablespoons muscovado sugar
• 1 1/2 tablespoons sesame seeds
• 1 tablespoon lightly toasted hazelnuts
• 1 tablespoon rice malt
• 2 tablespoons fresh blueberries

PREPARATION

TO MAKE THE COFFEE CREAM:

1. In a small saucepan over medium heat, dissolve the agar agar in 1/2 cup of cold almond milk. Combine the cream and sugar with the remaining milk and agave nectar.
2. When the agar agar mixture is hot, add the milk mixture and boil for 2 minutes. Remove from heat and pour the mixture into a bowl, then let cool and place in refrigerator overnight. Pour the solidified cream in a blender and blend until it becomes smooth and even. Add rice malt, coffee, and cocoa butter and whisk again until frothy.
3. Pour the contents into four glasses and place them in the refrigerator for a few hours.

TO MAKE THE GRANOLA:

1. Melt the coconut butter in a water bath is not too hot. Chop the nuts coarsely. Mix all the ingredients of granola keeping aside 1/2 tablespoon of sugar. Roll out the mixture on baking paper and flatten it in order to create a uniform layer with the aid of the back of a spoon. Sprinkle the surface with the remaining sugar and cook in preheated oven at 210°F for an hour.
2. Remove from the oven, let cool, and break with your hands to form the granola.

TO SERVE:

1. Serve the coffee cream garnished with chopped granola and fresh blueberries.

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