Lemon pudding is a classic dessert for both spring and summer. I was looking through my blog archives and noticed that I have a new lemon pudding recipe that I make a lot more often. Both recipes are delicious, but the previous version uses amasake which is harder to source than it used to be.
When I first started this blog, over 10 years ago(!), amasake was still relatively easy to find in natural food stores. Then Grainassance closed shop and we lost their mochi and amasake. So sad. I think the easiest and most delicious way to have amasake now is to make it. Or, you can make this amasake-free lemon pudding. Enjoy!
Luscious Lemon Pudding
Adapted from one of Warren Kramer's recipes.
Ingredients
- 3 1/2 cups unsweetened apple juice
- 3 Tbsp agar flakes (kanten flakes) (heaping Tbsp)
- 2 Tbsp brown rice syrup (I like Suzanne's)
- Pinch of sea salt
- 2 Tbsp kuzu
- 1 tsp fresh lemon zest (a microplane zester is nice for this)
- 1/2 cup freshly squeezed lemon juice (zest the rind before squeezing the juice)
- Fresh berries and mint leaves (opt)
Instructions
- In a medium size pot, dissolve the agar in 3 1/4 cups apple juice for 10 minutes.
- Add the brown rice syrup and sea salt and bring to a boil using a whisk to help the agar dissolve further. Simmer gently for about 4 minutes.
- Dissolve kuzu in remaining 1/4 cup apple juice. Whisk into the apple juice and agar that are already cooking. Bring to a low boil and remove from heat.
- Stir in the lemon juice and zest. Pour into a dish and let cool a bit before placing in the fridge until firm.
- Spoon into a blender or food processor and puree until smooth.
- Serve garnished with a few berries and a mint leaf.
Notes
Note: Before pouring it into the dish: If you want to test the pudding to make sure it will set you can spoon a small amount into a bowl and place in the freezer for a few minutes. If it sets you are good to go. Use a little less lemon juice if you want the pudding to be less tart.