CREAM & FRUIT ANMITSU
(Jelly cubes with fruit and bean paste on top)
From Gochiso Ultimate Japanese Gourmet Magazine 2012
½ cup azuki bean paste (any type)
½ tsp kanten powder (agar)*
2 tbsp sugar
1 cup water
Kuromitsu (dark syrup)
4 tbsp Agave
4 tbsp dark brown sugar
2 table water
Fruits of your choice cut up in bite-sized pieces
1-3/4 cups vegan ice cream (can purchase from Trader Joe’s)
1) Combine the ingredients for kanten jelly in a pan; cook over medium heat till it reaches a boil. Lower heat and simmer for 2 minutes, stirring continuously.
2) Pour the mixture into a mold and refrigerate until set.
3) In a heatproof bowl, combine the ingredients for kuromitsu; stir well and microwave. As soon as the mixture starts to boil, take it out and stir again. Set it aside to cool.
4) Cut the kanten jelly into cubes. Distribute into 4 serving bowls the fruit pieces, cubed kanten jelly, 1 small scoop of azuki bean paste, Place a small scoop of ice cream next to the bean paste. Drizzle with kuromitsu syrup and serve.
*Kanten (agar), a jelly made from seaweed; is rich in fiber. It can help regulate the intestinal function.
Yield: 4 servings
NOTE: Grocery stores where to purchase ingredients:
Asian Markets, Fred Meyer, Food for Less, Gooseberry
Asian Market, 225 E. Barnett Rd., Medford 541-734-7356
“Whether therefore ye eat, or drink, or whatsoever ye do, do all for the glory of God.”