Ingredients:

  • 2 cups purple cabbage, finely shredded (approx. 200g)
  • 1 cup filtered water
  • 1 tsp lemon juice
  • 13.5 oz full-fat coconut milk (1 can)
  • 1/4 cup maple syrup
  • 1 tsp vanilla bean paste
  • 1.5 tsp agar-agar powder
  • 1 pinch fine sea salt
  • 2 tbsp fresh blueberries (for garnish)
  • 1 tsp crushed pistachios (for garnish)

Instructions:

  1. Place the shredded cabbage and water into a high-speed blender. Blitz on high until the cabbage is completely pulverized.
  2. Strain the cabbage mixture through a fine-mesh sieve or nut milk bag into a bowl to obtain a deep purple liquid.
  3. Stir the lemon juice into the cabbage extract to shift the color to a vibrant magenta and neutralize vegetal scents.
  4. In a medium heavy-bottomed saucepan, combine the coconut milk, maple syrup, vanilla bean paste, salt, and the cabbage extract. Whisk until uniform.
  5. Sprinkle agar-agar powder over the liquid. Let sit for 2 minutes, then bring to a gentle simmer over medium heat. Whisk constantly for 3-5 minutes to activate the agar-agar.
  6. Pour the mixture into 4 ramekins or silicone molds. Let cool at room temperature for 15 minutes.
  7. Refrigerate for at least 4 hours until firm. Garnish with fresh berries and crushed pistachios before serving.