Hello Friends,
Today's post is a little dessert I whipped up at Kushi Institute recently using sour plums harvested from a tree living on the property. The Kushi kitchen staff and volunteers have been collecting them and decided rather than pitting all of them, which would take quite a while, why not boil them down then strain out the pits and juice. The result was a beautifully colored, super sour, pulpy, plum juice, which I was encouraged to use in a dessert. It was a new ingredient for me which is always a fun challenge. So here you have it, enjoy!
Sour plum is greatly supportive to the digestion. It is particularly helpful in the breakdown and digestion of carbohydrates and fats, making it a special friend of the liver, and contributing to the smooth circulation of energy in the body. Chinese medicine has long recognized this relationship between the sour taste and the liver, and yet humanity's understanding of nature and it's simple yet complex mechanism's continues to evolve and deepen. Food for body and soul!
Note: I'm aware that some the ingredients listed may be foreign to some of you. I plan to create a glossary at some point for convenience but in the meantime, if you have any questions please do not hesitate to contact me with them. A macrobiotic diet and lifestyle is accessible and inclusive, and if I can in any way further help facilitate that for any of you please let me know!
With Love,
Amber
Wild Sour Plum Pudding with Amasake Cream and Toasted Pumpkin Seeds
Ingredients for Homemade Sour Plum Juice
2c. red sour plums, you can find them at many health food stores, though often the green variety
Water
Small pinch sea salt
Ingredients for Sour Plum Pudding
1c. sour plum juice
1 1/2c. amasake
1 1/2 heaping T. agar flakes
1/4c. + 1T. rice syrup, or to taste
Juice of half an orange, about 2-3T.
2t. orange zest
1t. fresh ginger juice - use a flat, round porcelain grater to grate into a pulp and squeeze out juice
Tiny pinch of cardamom, less than an 1/8th t., a little goes a very long way!
Small pinch sea salt
Ingredients for Amasake Cream
1c. amasake
Tiny pinch sea salt, less than an 1/8th t.
2 heaping t. kuzu
2T. apple juice
Toasted Pumpkin Seeds, for garnish
Note: Amasake, agar flakes, rice syrup and kuzu may be found at most health food stores including Whole Foods Market. You may also order these items online at www.kushistore.com
Preparation
-To make plum juice: Combine all ingredients in a pot. Cover and bring to a boil, then simmer until flesh becomes very tender and melts away from the pits. This could take about 30 minutes or so depending on how ripe the plums are so add water as necessary to maintain a rather thick but watery consistency. In the end you should have a somewhat soupy pulpy mixture. It should be pretty sour, it was among the most sour flavors I've ever tasted! If it's not so sour, cook it down a bit more. Place a colander over a heat proof bowl and pour the plum mixture through, pressing out the pulp to get as much juice as possible. Don't worry about the pulp that gets into the juice, you'll be pureeing it later. If you have a lot of thick pulp leftover after straining you can continue cooking it down and add a bit of sweetener to make a jam. Compost the seeds or plant them in your yard!
-To prepare pudding: Combine plum juice and amasake in a blender, the Vitamix works best, and puree until smooth. Use mixture as is or, for a finer texture, pour through a fine mesh strainer directly into a pot. Add agar flakes and set aside for 10 minutes, be sure the flakes are in the liquid and not sitting on top. Meanwhile, in a bowl you can whisk the next 6 ingredients together, everything but the salt. Bring the plum amasake mixture to a boil with a pinch of salt, covered but with the lid slightly ajar to avoid boiling over. Simmer for 5-6 minutes or until agar flakes are dissolved. Turn off heat and whisk in remaining ingredients. Pour into individual serving dishes and allow to set up before topping with amasake. This usually takes about 2 hours at room temperature or about 40 minutes in the fridge.
-To prepare amasake cream: Use as is, or for a finer texture, puree in a blender until smooth and pour through a fine mesh strainer. Place amasake and salt in a small pot. Cover and bring just to a boil, stirring occasionally to prevent sticking. Meanwhile, dilute kuzu in apple juice and allow to dissolve, stirring with a small whisk or spoon. Whisk into simmering amasake, stirring consistently. Bring just to a boil again then simmer 2 minutes. Ladle over set plum pudding and allow to cool completely. Top with toasted pumpkin seeds and serve. Enjoy!
