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Amazake Kuzu Mousse w/ Nectarine Sauce

by Norie Mori

almond
Dessert
Prep:
10 minutes
Cook:
10 minutes (cooling - 30-40 minutes)
Serves:
3

Ingredients

1C

Bonsoy Almond Milk

25g

Spiral Organic Kuzu

1/2C

Spiral Organic Brown Rice Amazake

1Tbsp

Spiral Organic Rice Syrup

Nectarine Fruit Sauce

1

yellow or white nectarine, stone removed and cut in cubes

1Tbsp

Spiral Organic Rice Syrup

½Tbsp

Spiral Mirin

½Tbsp

lemon juice

Cinnamon sugar powder

Any seasonal fruits such as mangos, strawberries, raspberries, blueberries, peaches, nectarines, oranges, etc)

Products used

Method

1

In a microwave-safe bowl, add nectarine, rice syrup or agave nectar, mirin and lemon juice, heat 1 minute until nectarine becomes softer and the juice changes to a red colour. Cool and set aside.

2

In a pot, add Organic Kuzu and 3-4Tbsp Bonsoy Almond Milk. Dissolve completely using a rubber spatula.

3

Add the rest of the Almond Milk, with the Organic Brown Rice Amazake, mix well.

4

Heat and stir, reduce when it begins to thicken. Continue to heat and stir quickly while scraping off the edges of the pot. Continue stirring it until the texture is similar to that of glue.

5

Pour the mixture into wet cups or ramekins and allow them to cool and set in room temperature. Refrigerate. (Make sure to not to keep them too long as the kuzu powder starch will harden the texture)

6

Place nectarine sauce, sprinkle cinnamon sugar and serve.

Products used

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