DF GF RSF
SERVES 4
Light yet tangy, this dish finds refreshing harmony between sour lemon and creamy sweetness. Agar-agar is a seaweed-based product often used to help set desserts, and is also used as a plant-based substitute for gelatine. Add a pinch of turmeric for a dynamic colour pop.
Ingredients:
325ml nut milk
2 Tbsp maple syrup
Pinch of sea salt
⅛ tsp ground turmeric
¾ tsp agar-agar powder
½ cup lemon juice
2 tsp arrowroot powder
½ tsp vanilla extract
In a small saucepan, gently heat and combine the nut milk, maple syrup, salt, turmeric and agar-agar, stirring frequently. Meanwhile, in a separate bowl or jug, combine the lemon juice, arrowroot and vanilla. When the milk mixture is simmering, add in the lemon mix, and stir on a low heat for another 2 minutes.
Remove from heat and pour the mixture into 4 individual ramekins or pots. Place in the fridge and refrigerate until completely set – about 2-3 hours. Served chilled with a garnish of our choice.
TO SERVE
Fresh or freeze-dried berries, optional
Edible flowers, optional
This recipes was gifted to Good to use by Aro Hā from Plant to Plate buy your copy HERE.
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