Cream without egg yolks

Mix agar-agar (1 tsp heaped), pectin (1 tsp level) and sweetener (60 g) in a dry bowl.

In a stand blender, combine coconut milk with a fat content of at least 14% (500 g) and lemon juice (1/2 tsp).

Gradually add the dry mixture and continue to whip until smooth.

If you don’t have a blender, add the dry components to warm milk and whisk.

Pour the mixture into a saucepan, bring to a boil, and simmer for 1.5–2 minutes, stirring constantly with a whisk.

If you want to add color to the cream, prepare carrot juice: blend carrot (25 g) with water (45 g), strain through a cloth or bag, and add the resulting juice (50 ml) to the cream.

You can also add vanilla extract or a pod to taste.

Cool the mixture to a warm state. Add softened butter (160 g) and blend with an immersion blender until smooth.

You can substitute butter with coconut oil (100 g) or cocoa butter (60 g), but the taste will differ.

Transfer the cream to a container and refrigerate for at least 8 hours for stabilization.

Before use, whip the cream again with an immersion blender until completely smooth.