just another west coast kelp tiramisu

No green seaweed this time but agar, an ingredient you may have heard about before – and may even used. Agar is a thickener that works similarly to gelatin, but it is plant based; made from seaweed. Or use swedish west coast kelp that have no green colour. Once you have gotten the hang how to apply agar in your cooking, you no doubt begin to value this versatile thickener. 10 dates, 1 cup strong coffee, 2,5 cups coconut milk, 1/2 cup syrup, zest of 1/2 lemon, 2 tablespoons of agar, splash of water, 1 teaspoon vanilla powder, 6 biscuits and cocos powder. Soak the dates in coffee for ten minutes, combine tha coconut milk, syrup, and lemon zest in a saucepan over low heat. In a small bowl, add a splash of water to the agar and while stirring pour the emulsion into the coconut mixture. Increase the heat a little and bring to a bowl while stirring. Lowet the heat again and partly cover with a lid.Let simmer for 10 minutes, stirring to prevent it from curdling. Remove from the heat, allow to cool and set aside in the fridge for an hour. Place the coffee, dates, vanilla powder, and salt in the food processer and pures until thick and smooth. Once the coconut mousse has stiffened completely, remove it from the fridge. Process it with an immersion blender until smooth and creamy. To assemble, add a scoop of coconut mousse to a small glass, sprinkle with some biscuits crumbs and top with a scoop of of the date-coffee soup. Repeat. Another scoop of mousse, some biscuit crumbs and another scoop of sauce on top. Finish by adding one final scoop of mousse, then dust with some cocoa powder. Allow the tiramisu to stiffen, in the fridge for at least 15 more minutes before serving.