Spiced Pear & Almond Cream Verrines

Happy Friday!! Another week almost finished, another weekend to look forward to. Do you have any exciting plans? Does dessert count as exciting? In my books, it definitely does. This one’s light and easy. You can prepare it a day in advance, then just before serving garnish with some freshly roasted almonds. It’s got it all. Some sweet, some spice, creaminess and crunch.

This week passed by in a blur. I have some announcements I REALLY want to share with you, but they’ll have to wait until next week. Let’s just say they involve new classes, and a new regular feature on the site. I can’t wait to share with you!

For now, I hope you enjoy this dessert. It’s equally yummy made with apples and walnuts. If you want to use amasake instead, you can skip the agar agar, as the amasake is already thicker to begin with. Note. 2 tsp of the agar agar will make a thicker, almost custard-like cream. If you prefer it thinner, use 1.5 tsp and be careful not the let the almond milk boil for too long in the saucepan after the agar has dissolved. Either way, it’s delicious.