Cashew-Lemon Kanten with Blueberry Sauce by Anna Aeschlimann
½ cup raw cashews, soaked overnight in 1.5 cups of spring water
2 tablespoons + 2.5 teaspoons rice syrup
2 tablespoons + 2.5 teaspoons maple syrup
1/16 teaspoon sea salt
4.5 teaspoons agar flakes
1 teaspoon kuzu
1 tablespoon freshly squeezed lemon juice (zest the lemon before juicing it. Reserve the zest to garnish the kanten.)
1 teaspoon vanilla extract
In a small saucepan soak the agar flakes in ½ cup of spring water for 15 minutes. While you’re waiting for the flakes to soak, prepare the other ingredients.
Pour the soaked cashews through a fine-mesh strainer, rinse thoroughly with fresh water, and place in a high-speed blender.
Add ½ cup of spring water and blend, starting on the lowest setting and ending on the highest. Blend until completely smooth. You may need to turn the blender off, scrape the sides, and reblend several times to achieve this.
Add the rice syrup, maple syrup, and salt, and blend on the highest setting.
Pour the mixture into a measuring cup that holds minimum 2 cups of liquid. You should have 1 cup + 1/3 cup. If not, add the balance in spring water. Return mixture to the blender.
In a small measuring cup dissolve the kuzu in 1 tablespoon of spring water.
Bring the agar-water mixture to a boil, stirring constantly. Stirring constantly prevents the flakes from sticking to the bottom of the saucepan and helps them dissolve evenly. Simmer for 3-5 minutes, stirring constantly until the flakes are completely dissolved.
Bring the mixture back to a boil. Stir the kuzu-mixture (as it sits, the kuzu tends to collect at the bottom). Gradually pour the kuzu into the boiling agar, while stirring constantly. Take care to make sure the kuzu is fully incorporated into the boiling agar before adding more. Once all the kuzu has been added, simmer for 2 minutes.
With the blender running on the lowest setting pour the agar-kuzu mixture through the feed tube. Replace the top and blend on the highest setting for 1 minute.
Pour the mixture into a measuring cup that holds minimum 3 cups of liquid. Whisk in the vanilla and the lemon juice.
Pour into four or five ramekins. Take care to leave about 2 inches of space at the top of each ramekin so the blueberry sauce will comfortably fit. Cover with plastic wrap (the plastic wrap prevents a film from forming on the top) and place in the fridge to set for about one hour.
1 cup fresh blueberries
¾ cup apple juice
1 tablespoon brown rice syrup
1 tablespoon maple syrup
1/8 teaspoon sea salt
1.5 teaspoons kuzu
½ teaspoon freshly squeezed lemon juice
In a small measuring cup dissolve the kuzu in 2 tablespoons of the apple juice.
Pour the rest of the apple juice into a small saucepan. Add the brown rice syrup, maple syrup, and salt. Bring to a boil, stirring constantly. Stirring constantly prevents the sweeteners from sticking to the bottom of the pan and burning. Simmer for 5 minutes, stirring occasionally.
Bring back to a boil. Stir the kuzu-mixture. Gradually pour the kuzu into the boiling apple juice, while stirring constantly. Take care to make sure the kuzu is fully incorporated into the boiling juice before adding more. Once all the kuzu has been added, simmer for 2 minutes.
Stir in the blueberries. Wait for the mixture to start bubbling again gently. Do not increase the heat – blueberries have very sensitive skins that rupture when heated rapidly which makes the presentation of the dessert less beautiful.
Remove the saucepan from the heat and gently stir in the lemon juice. The blueberries should have released some of their juice turning the sauce a vibrant purple. Pour into a pyrex container, cover, and let rest until the cashew-lemon kanten is set.
Once the kanten is set, spoon the blueberry sauce overtop. For optimal taste and texture let the kanten come to room temperature before garnishing with lemon zest and serving. Enjoy!