Chocolate Blancmange

Instructions

1. 1

   Combine agar agar and milk in a small saucepan and heat over medium heat, stirring occasionally, until agar agar dissolves and mixture reaches 100\u00b0C.

2. 2

   In a separate saucepan, melt white chocolate over low heat, stirring occasionally, until smooth.

   Tip: Use a double boiler or a heatproof bowl set over a pot of simmering water to melt the chocolate.

3. 3

   In a medium saucepan, combine sugar, large egg yolks, and unsalted butter. Whisk over medium heat until mixture thickens and coats the back of a spoon.

   Tip: Be careful not to scramble the eggs.

4. 4

   Temper the egg yolk mixture with the melted white chocolate, whisking constantly.

   Tip: Add a little of the melted chocolate to the egg yolk mixture to temper it, then whisk in the rest.

5. 5

   Add vanilla extract and unsweetened cocoa powder to the egg yolk mixture and whisk until combined.

   Tip: This will give the blancmange a deep, rich flavor.

6. 6

   Gradually pour the agar agar mixture into the egg yolk mixture, whisking constantly.

   Tip: This will help prevent lumps from forming.

7. 7

   Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.

   Tip: Be careful not to overcook the blancmange.

8. 8

   Remove from heat and stir in unsalted almonds and honey.

   Tip: Let the mixture cool slightly before transferring it to individual serving cups.

9. 9

   Refrigerate the blancmange until set, at least 2 hours.

   Tip: You can also pour the mixture into individual serving cups and freeze for a firmer set.

10. 10

    Just before serving, sprinkle with a little unsalted almonds and a drizzle of honey.

    Tip: This adds a nice textural element to the dish.