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.