Did you know that gelatin is actually a slaughterhouse by-product that comes from the collagen in cow or pig bones, hooves, and connective tissues? Really, who wants all that in a nice dessert that is meant to make you relax? Well, there is a more appetizing alternative for gelatin in the vegan/macrobiotic world called agar agar or kanten. Agar agar is a sea vegetable that helps liquids to gel. This dessert is a twist on the simple yet relaxing macrobiotic dessert, apple kanten. I made this for a friend who was on a healing journey and she went crazy! The texture is surprisingly smooth and rich, considering the fact that it contains no soy, gluten or nuts. It's the little bit of tahini that gives a nice richness.
3 cups apple juice
4 tsp agar flakes
Pinches of salt
2 apples (peeled and cut into chunks)
2 TBS tahini
2 TBS rice syrup (adjust to liking)
4 tsp kuzu (dissolved in 2 TBS apple juice or water)
1 cup apple juice
1 tsp agar flakes
Pinch of salt
2 apples (diced)
- In a pot, place the apple juice, agar flakes and pinches of salt and put it on medium high flame to a boil. Simmer for 10 minutes until the flakes dissolve.
- Add the cut apples and cook until soft for about 5 minutes.
- Place the contents in a blender along with tahini and rice syrup and blend until smooth. (Make sure the blender is not totally full since the contents may spill due to the hot liquid.)
- Return to pot and when it comes to boil, add kuzu dissolved in apple juice and stir until it thickens. Pour it into parfait glasses. Chill to set.
- In a small pot, place apple juice, a pinch of salt and agar flakes. Cook until the flakes dissolve completely. Add diced apples and cook lightly.
- Put the topping onto the apple mousse. Chill and serve!