This beautiful tasty dessert is a real treat and is completely egg-free and dairy-free!
Serves 10
Ingredients
2 jars (760g) Clearspring Millet Amazake
450ml (1¼ jar) apple juice
250ml (3/4 jar) water
2 pinches of sea salt
3 tbsp (10g) Clearspring Agar Flakes
Grated peel of 1 lemon
3 tbsp Clearspring Kuzu
2 handfuls (100g) washed raisins
4 tbsp (60g) concentrated apple juice
250ml (3/4 jar) water
A pinch of Clearspring Traditinal Sea Salt
4 tbsp (35ml) Clearspring Sake or white wine (optional)
For garnish
Red currants, raspberries, strawberries or grapes
Method
1. Cook the raisins with the concentrated apple juice, water and salt.
2. Add the sake or white wine (optional) then, when all the liquid has evaporated put on one side.
3. Mix the first 6 ingredients, bring to a boil whilst stirring and cook until the agar flakes have dissolved (about 5 minutes).
4. Dissolve the kuzu in a little cold water then add to the hot liquid and stir until it becomes thick.
5. Turn off the heat and add the cooked raisins.
6. Pour the mixture into a wet kuglehopf mould, leave to cool then turn out onto a dish.
7. Garnish with the fruits and serve (optionally) with a rich, dark sauce.
Recipe by Ryorido
Serves 10
Ingredients
2 jars (760g) Clearspring Millet Amazake
450ml (1¼ jar) apple juice
250ml (3/4 jar) water
2 pinches of sea salt
3 tbsp (10g) Clearspring Agar Flakes
Grated peel of 1 lemon
3 tbsp Clearspring Kuzu
2 handfuls (100g) washed raisins
4 tbsp (60g) concentrated apple juice
250ml (3/4 jar) water
A pinch of Clearspring Traditinal Sea Salt
4 tbsp (35ml) Clearspring Sake or white wine (optional)
For garnish
Red currants, raspberries, strawberries or grapes
Method
1. Cook the raisins with the concentrated apple juice, water and salt.
2. Add the sake or white wine (optional) then, when all the liquid has evaporated put on one side.
3. Mix the first 6 ingredients, bring to a boil whilst stirring and cook until the agar flakes have dissolved (about 5 minutes).
4. Dissolve the kuzu in a little cold water then add to the hot liquid and stir until it becomes thick.
5. Turn off the heat and add the cooked raisins.
6. Pour the mixture into a wet kuglehopf mould, leave to cool then turn out onto a dish.
7. Garnish with the fruits and serve (optionally) with a rich, dark sauce.
Recipe by Ryorido