Add everything at once to the bowl (coconut oil can be solid). Blend: 25 sec / Speed 6. Scrape down.
Cook: 5½ minutes / 90°C / Speed 3. Do not go to 95°C.
Immediately while hot: Blend: 30 sec / Speed 5.
Pour into a small glass container, silicone mold, or lined ramekin. Tap gently to release bubbles. Set: 20 min at room temp then chill 1–2 hours.
Optional adjustments: For slightly drier crumble:
→ reduce soy milk by 1 Tbsp
For more alpine nuttiness:
For aged Gruyère direction:
