Macha Creamy Kanten

I have to admit it, I got a sweet teeth! In particular for a creamy dessert.

When I go back home in the evening I slightly think about what to cook, I will decide when I see inside the fridge. But I've clear in my mind which dessert I'm going to do! Actually I remember my that with my Nanny was always forbidden the after dinner dessert. Because sweet doesn't let you sleep well. But living in a big city we are always stressed and a macro sweet sometimes can help to calm down. But if you are having tumble in sleeping or so, is maybe better to follow my Nanny suggestion and bring it in your lunch box.

 

{ingredients}

{for kanten}

 

1 Liter of rice milk

6 Table spoon of agar agar flakes (or see package instruction)

3 Tablespoon of almond meal

1 Tablespoon of rice syrup

1 Tablespoon of Chef Macha powder (a less expensive option for cooking)

{for the sauce}

1 Red plum

1/2 Cup of apple juice

2 Tablespoon of beetroot juice

1 Tablespoon of kuzu

{technique}

{kanten}

Heat the milk with almond meal, rice syrup and agar agar. Bring to boil. Simmer 10 minutes or until agar flakes are dissolved.

Dissolve the macha tea in few spoons of rice milk. Add to the milk, simmer for a couple of minutes (don't panic is not important that is completely, perfectly dissolved).

Leave to set in individual moulds.

When ready, run under hot water and tip out.

{plum sauce}

Bring to boil the juices with the plum in half moon slice simmer for 10/15 min to reduce.
Dissolve the kuzu in a couple of spoon of juice and add it whisking constantly for 3 minutes, until thick.

{to serve}

Make a beautiful decoration to satisfy all your senses and serve a bit cold.