Citrus cream charlotte, vegetarian recipe!

Preparation

Step 1

The day before, soak the cashew nuts in hot water. Drain them the next day.

Step 2

In a blender, mix the nuts with the citrus juices, agave syrup and coconut oil. Mix to obtain a smooth mixture.

Step 3

Finely chop the zest of 3 citrus fruits.

Step 4

Heat the rice almond milk. As soon as it begins to boil, remove the pan from the heat and pour in the agar-agar, whisking briskly. Return mixture to high heat, continuing to whisk vigorously for 1 minute.

Step 5

Pour this over the cashew nut mixture, mixing at the same time.

Step 6

Pour into a mixing bowl. Add the minced zest and mix gently with a spatula. Chill in the fridge for 1 hour.

Step 7

Squeeze the juice of 3 oranges. Peel the other 2 oranges, removing the pith and reserving only the flesh.

Step 8

Line a charlotte mould with baking paper. Dip each biscuit in orange juice and stand them vertically in the mould along the sides. Also cover the bottom of the mould completely with biscuits. Pour in half the cream. Cover with quarters of raw citrus fruit.

Step 9

Add another layer of dipped biscuits. Pour the ¾ of remaining cream. Top with biscuits dipped in orange juice to finish the charlotte.

Step 10

Protect with baking paper. Cover the top of the mould with a plate and place in the fridge for at least 2 hours to ensure setting.

Step 11

When removed from the mould, cover the top of the charlotte with the remaining cream and sprinkle with slivered almonds.