A really simple, unsweetened coconut glaze. It sets like a pue white jelly on top of any frozen entremet, but I also used it for the rose strawberry lamingtons. For entremets I always like a strongly set jelly, but you can use less agar agar for a less strongly set glaze.
- 6gr agar agar
- 400gr coconut milk (1 can)
Combine the agar agar and coconut milk in a sauce pan. Bring to the boil.
Glaze the entremets when the glaze is at approx 40°C (stick in a finger, it should feel lukewarm)