Ingredients

• 4 Pears
• 200g Biscuits
• 1L Water
• 300g Caster Sugar
• 2 teaspoons Vanilla Extract
• 50g Margarine
• 200ml Soy Cream
• 400g Silken Tofu
• 1 teaspoon Agar Agar

Tools

• kCook Multi
• Kcook bowl
• Cutting board
• Ramekin
• Medium bowl

Method

1. Fit slow cook plug to kCook bowl
2. Add water, caster sugar and vanilla extract to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Cook with filler cap removed - 3 min, 94°C
6. Then add pear to the kCook bowl
7. Cook with filler cap removed - 25 min, 94°C
8. Place fruit on cutting board
9. Empty the liquid from the kCook bowl
10. Clean kCook bowl
11. Fit max blade to kCook bowl
12. Add biscuits and margarine to the kCook bowl
13. Fit kCook bowl to kCook Multi
14. Attach lid to kCook bowl with filler cap fitted
15. Blend with filler cap fitted - 30 sec, speed 12
16. Divide crumbs between 4 ramekins
17. Press until firm
18. Transfer fruit to 4 ramekins
19. Clean kCook bowl
20. Fit whisk tool to kCook bowl
21. Add soy cream to the kCook bowl
22. Fit kCook bowl to kCook Multi
23. Attach lid to kCook bowl
24. Whisk with filler cap removed - 2 min, speed 9
25. Transfer content of kCook bowl to medium bowl
26. Clean kCook bowl
27. Fit max blade to kCook bowl
28. Add silken tofu, caster sugar, vanilla extract and agar agar to the kCook bowl
29. Fit kCook bowl to kCook Multi
30. Attach lid to kCook bowl
31. Mix with filler cap removed - 1 min, speed 8
32. Cook with filler cap removed - 3 min, 98°C, speed 3
33. Let cool
34. Blend with filler cap fitted - 15 sec, speed 12
35. Transfer cream to kCook bowl
36. Mix with filler cap fitted - 1 min, speed 4
37. Divide mixture between 4 ramekins
38. Chill in fridge - 1 hr
39. Serve

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