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or paired with coffee
it’s a timeless sweet that brings joy to every handful
acidity regulator: sodium phosphate
Heat on full power for 30 seconds – keeping an eye on your pud at all times – then gently remove from the container to allow the velvety sauce to completely coat the sponge
as a side dish with a BBQ
Vegetable Gelling Agent - Agar-Agar Vahiné or paired with coffeeVahin offers you the Agar agar powder, food gelling agent extracted from sea algae, to bring outfit and fondant to all your desserts (creams, mousses, jelly, panna cottas, etc.). 100% plant origin and naturally rich in fibres, the Agar agar VAHIN is colourless and odourless. It can help you decrease the calorie value of your desserts: less sugar, less butter.