Lemon Amesake Pudding

[Gale Jack]

Lemon Amesake Pudding

1 cup apple juice
1 cup amesake
2 Tablespoons agar flakes
2 Tablespoons kuzu
2 Tablespoons rice syrup or barley malt
1 tsp. vanilla
The juice of one lemon
1 pinch sea salt

Put the apple juice, amesake and agar flakes in a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the flakes are dissolved, stirring frequently. In a separate bowl, dissolve kuzu in a small amount of juice or water, add rice syrup or barley malt and vanilla. Mix and add to saucepan, stire and simmer for about 10 minutes. Turn off the heat and add lemon juice. Pour into individual serving dishes and let it cool.

Roasted, chopped almonds or walnuts may be added as a topping if desired.

Please note that this makes just 4 servings so you may want to double ingredients.