Cookie & lemon gelatine
Servings Prep Time
20doses 25min
Cook Time Passive Time
5min 120min
Servings Prep Time
20doses 25min
Cook Time Passive Time
5min 120min
Ingredients
  • 1lt apple juice
  • 1tbsp agar-agar in powder
  • juice of 1 lemon
  • 100gr biscuits without sugar or palm oil
  • 1tbsp arrow root floweror kuzu (more medicinal)
  • 7tbsp rice syrup
  • 200ml oats cream
  • poppy seeds
  • zest of 2 lemons
Instructions
  1. Dilute the agar-agar and arrowroot flour in the apple juice (it should be cold) and bring to boil stirring constantly. Let boil for 3min.
  2. After turn the fire off, add lemon zest and juice, and 5 tbsp of rice syrup.
  3. Line the bottom of a pyrex with biscuits.
  4. Pour the apple juice previously boiled over the biscuits. To assure cookies won’t float, lay just enough to cover them. Pour the remaining juice only when the former has already solidified. Leave to cool and place in refrigerator.
  5. In another container, mix the oat cream with the remaining rice jelly and place over the gelatin while serving. If you prefer a thicker sauce, you can boil the oat cream with 1 tbsp of arrowroot flour and the rice jelly. Place over gelatin and leave in refrigerator.
  6. Serve very fresh and place poppy seeds and 1 lemon zest when serving.
Recipe Notes

Because of their freshness, mint leaves can be a good complement and help to enhance the puddling flavors.