Ingredients
- 7 g Agar agar
- Water
- 1 tbsp Raw sugar
- 3 tbsp Casa-casa (basil seeds), alternatively use chia seeds
- 375 ml Condensed milk
- 750 ml Milk
- ¼ tsp Almond essence
- Green food coloring alternatively pink
Instructions
- A day prior… Place agar agar in a medium saucepan with 200ml cold water and let settle for 2 hours until soft.
- Place the saucepan on medium heating stirring repeatedly until agar agar has completely dissolved.
- Stir in 2 tbsp raw sugar and bring to boil until sugar has completely dissolved.
- Transfer to a heat-proof dish, allow to cool, and then refrigerate overnight to set into a mousse.
- Cooking day… Shred agar agar mousse using a grater and set aside.
- Place casa-casa seeds in a large bowl and pick out any notable bad seeds. Stir in 8 cups of cold water and give a stir to separate. Let settle until seeds have expanded, approximately 30 minutes.
- Once seeds have expanded, stir in condensed milk followed by milk and agar agar mousse gratings.
- Stir in the almond essence and 3 drops of the food colouring then mix well.
- Transfer to a jug, keep refrigerated and serve chilled in a glass over ice.
Notes
- This recipe requires preparation one day in advance, not included in prep time.
- Agar agar and casa-casa seeds can be found in local Asian grocery stores.
- Try serving over a scoop of vanilla ice cream instead of ice.
- Add additional sugar if required to suit preferred sweetness.
- Best kept up to a day or as per milk expiration date.
Bon appétit!
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