Caramelized fig cake with lemon anglaise
Caramelized fig cake with lemon anglaise
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 15 minutes | Serves 8
1 cup soy milk 7/8 cup coconut milk 1/4 cup light agave nectar Grated zest of 1 lemon 1/4 teaspoon pure vanilla extract 1/4 teaspoon lemon extract 2 teaspoons freshly squeezed lemon juice 1 1/2 teaspoons arrowroot Pinch of turmeric Pinch of salt

Step 1 Whisk all of the ingredients together in a small saucepan until the arrowroot is dissolved. Place over medium heat and simmer until slightly thickened, about 7 minutes. The mixture does not need to boil.

Step 2 Remove from heat and let the lemon zest steep for 10 minutes. Strain the mixture through a fine-mesh strainer. Let it cool, uncovered, in the refrigerator. ( You can store it, covered, in the refrigerator for up to one week. Makes about 1 1/2 cups.)

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