- 1 qt. Pina Colada (pineapple/coconut) Juice
- 6 to 8 nectarines, sliced
- dash of cayenne pepper
- 1 level Tbsp agar agar powder
In a glass or stainless quart pot, combine agar agar and 2 c. room temperature or cold juice. Heat over medium heat until solution looks clear and begins to boil. Remove from heat and stir in the remaining juice.
Place nectarine slices in a glass or ceramic pie plate and dust with cayenne. Pour the agar solution over all and let stand on a cooling rack for about 20 to 30 minutes to cool and set. Agar agar gelatins will set up completely at room temperature! Serve at room temperature or chill. Top with homemade coconut or almond cream or the Brazil Nut Cream below.
Brazil Nut Cream
Yields 1 pint
- 2 c. Brazil nut (or other nut) milk
- 2 Tbsp kuzu root starch (chunks)
- 1/2 tsp. vanilla extract, or 1 Tbsp vanilla glycerite
- 1 Tbsp agave syrup (1/2 Tbsp maple syrup or honey can be substituted)
In a glass or stainless quart pot, combine kuzu nut milk. Let stand 1 minute or more. Stir to disperse kuzu. Heat over medium heat until it thickens.
Pour into a glass bowl on a rack to cool. Cover and refrigerate to set up. This will have a custard texture when fully gelled. Whisk to break the gel somewhat for a creamy texture. Garnish with fresh cherries, berries, or sliced fruit.