Lemon kanten can't be beat as a simple summer dessert. Layer it with rich cashew cream and crunchy cookie crumbs - boom! Garnish with a mint leaf and you’ve got a killer parfait.
1 tablespoon agar flakes (or 1/4 teaspoon agar powder)
2 cups apple juice
2 tablespoons agave nectar (or brown rice syrup or maple syrup)
Juice of 1 lemon
Pinch of sea salt
2 tablespoons kudzu, diluted in 1/4 cup cold water
2 cups raw cashews
1 cup cold water
1/2 cup agave nectar (or maple syrup)
1 teaspoon vanilla extract
Pinch sea salt
1/8 teaspoon almond extract
2 cups cookies, granola or toasted nuts, pulsed in a blender or food processor to a coarse crumble (*Using nuts would make this dessert gluten-free)
4 lemon slices
4 fresh mint sprigs, for garnish
Place apple juice in a saucepan and add agar flakes. Set aside for 30 minutes. Add brown rice syrup, lemon juice, and sea salt, and whisk together. Bring to a boil, uncovered, over medium high heat. Reduce heat, cover and simmer on low 10 minutes. Add diluted kuzu and whisk until thickened. Remove pudding from heat and set aside to cool, whisking periodically. When the mixture has become room temperature transfer to the refrigerator to chill for one hour.
To make cashew cream, place cashews, water, agave nectar, vanilla, sea salt and almond extract in a blender or food processor. Puree until smooth. Adjust sweetness to taste.
Layer lemon kanten, cashew cream and crumbled cookies or crushed nuts in a parfait glass. Repeat until 4 glasses are filled, ending with a dollop of cream. Garnish with lemon slices and mint leaves.
Makes 4 parfaits
Thanks to the fabulous women of the Natural Kitchen Cooking School for permission to share this one.