triple berries cranachan with amasake

    I do love any kind of desserts especially the ones that make the right compromise between smooth and crisp, sweet and tart. I always loved to find something crunchy inside a pudding or a sour fruit in a chocolate or inside a biscuit, so I always look for that. I remember me leaving the ripe fruit on my Nanny's table to run outside and take my own one still green from the tree. Because the skin was so sour an the middle already sweet.  Is like flipping through the sensations, one by one on your tongue. That make me happy.

    I saw Cranachan months ago, in a restaurant named one of the better Scottish in London, and, I've immediately thought that was perfect to turn into a fantastic macrobiotic dessert. I never saw the original recipe so this is my personal interpretation by eyes. For this goody you need Amasake, a cream made with sweet rice and koji. You can make at home or buy in healthy shops.

{ingredients}

 

{triple berries sauce} 

1 cup raspberries (save some)

1 cup strawberries

1 cup blueberries (save some)

3 tablespoon of kuzu

1 tablespoon of agar agar flakes

a pick of unrefined sea salt

{oats}

½ cup of whole oats

3 spoons of barley malt

{cream}

½ cup of amasake 

1 vanilla pod

3 spoons of almond meal

½ spoon of almond butter (optional)

¼ cup of soya yoghurt or silken tofu.

Barley malt or rice syrup (optional) 

{technique} 
{triple berries sauce}

 Wash and drain the fruit then place in a sauce pan with a spoon of water and cook for 10 minutes stirring. Dissolve the kuzu in some water and add to the fruit stirring. Add the Agar flakes and boil until dissolved. Add the rest of the fruit and some malt or rice syrup if necessary stir for 1 min and set in some glasses filling them over ¾ .

{oats}

Place the oats in a pan and cook in the oven for 10 minutes at 150°C or until brown and crunchy. Mix with the barley malt and set aside. [you can add also some oat flakes if you like]

 {cream}

Cook (near to boil)  the amasake with half vanilla pod and some water if needed for 15 minute or until taste enough for you. Take out the vanilla. Mix in a food processor or mill in a suribachi all the {cream} ingredients.

{to assemble}

 When cool spread on the top of the sauce a spoon of the oats and cover with the cream. Assemble just before your meal otherwise the oats lose crispness. 

Enjoy room temperature or a bit chilled.