Ingredients for 10 persons

  • 760g milletamazake (2 jars)
  • 450ml applejuice (1¼ jar)
  • 250 ml water (¾ jar)
  • 2 pinches of white sea salt
  • 10g agar agar (3 Tbsp.)
  • 35g cornflour or kuzu (3 Tbsp.) + a little water to dissolve
  • grated lemonpeel of 1 lemon)

  • 100g washed raisins (2 handfuls)
  • 60g concentrated applejuice (4 Tbsp.)
  • 250 ml water (¾ jar)
  • a pince of white seasalt
  • 35 g sake of white wijn (4 Tbsp.)
  • topping of red currants, raspberries, strawberries or grapes

 

 

Lemon Turban


    Method:

  1. Cook the raisins with the concentrated apple juice, water and salt
  2. Add the sake or white wine then when all the liquid has evaporated put on one side
  3. Mix the first 6 ingredients, bring to a boil whilst stirring and cook until the agar-agar flakes have dissolved (about 5 minutes)
  4. Dissolve the corn flour or kuzu in a little cold water then add to the hot liquid and stir until the pudding becomes thick
  5. turn off the heat and add the cooked raisins
  6. Pour the mixture into a wet turban mould, leave to cool then turn out onto a dish

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