Amazake Parfaits

Cooking with Amazake   
For a hardy winter breakfast, just heat the amazake gently and serve with a hint of ginger or dilute with water and serve hot for a wholesome, warming drink. As a sweetener, amazake is a natural in puddings, pie fillings, and custards. It adds a rich, moist quality to breads, scones, pancakes, waffles, cakes and cookies. Use amazake to add body and mild sweetness to salad dressings and to make delicious, dairy-free "milk shakes".

Amazake Parfaits by Jan & John Belleme

by Jan & John Belleme

Makes about 5 parfaits
This elegant parfait is especially attractive served in traditional parfait glasses, wine glasses, or other stemware.


Prepare Amazake Custard made with both the Almond Shake and the Strawberry Shake 

Before it sets, pour a little of the Strawberry Custard into parfait glasses, tilt and let chill until firm. Add a layer of fresh sliced strawberries. Pour a little Almond Custard or Vanilla Pudding on top, tilt glasses, and chill until firm. Add more sliced strawberries and another layer of Strawberry Custard. Once the last layer is set, top with a little more Almond Custard or Vanilla Pudding and a garnish of sliced strawberry and mint leaves. Serve chilled.

Amazake Custard  
Serves 4

2 cups Almond Amazake Shake or Strawberry Amazake Shake (see recipes)
2-3 tablespoons rice syrup (to taste)
1&1/2 tablespoons kanten “agar” flakes
1&1/2 tablespoons kuzu
1 teaspoon vanilla extract

In a medium-size saucepan combine the amazake and rice syrup. Sprinkle the kanten flakes on top, heat to a simmer over medium heat without stirring, then simmer for 2 minutes, stirring gently until kanten is dissolved. Thoroughly dissolve the kuzu in 2 tablespoons cold water and add it to the pan wile stirring briskly. Simmer 2 minutes more, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla. Pour into custard cups or small bowls and chill until firm before serving (about 2 hours). Garnish with fresh berries, toasted coconut, toasted slivered almonds, etc.

Almond Amazake Shake 
Makes about 2&1/2 cups

The key to the richness of this popular drink is the toasted almond butter. Ground toasted almonds just don't do the trick.

1 cup Mitoku Amazake
1&1/2 cups almond milk or rice drink
3 tbsp. toasted almond butter
small pinch sea salt
1 tsp. vanilla
1/8 tsp. almond extract

Purée all ingredients thoroughly in a blender. For a smooth texture, pour through a fine-mesh strainer to remove rice hulls. (Press solids dry, and save them in a covered container in the refrigerator for making cookies, quick breads and pastries.) Serve well chilled
.
 

Stawberry Shake  
Prepare Amazake Custard made with both the Almond Shake and the Strawberry Shake (see recipes in this section, or use the Vanilla Pudding  in place of the Almond Custard).

Before it sets, pour a little of the Strawberry Custard into parfait glasses, tilt and let chill until firm. Add a layer of fresh sliced strawberries. Pour a little Almond Custard or Vanilla Pudding on top, tilt glasses, and chill until firm. Add more sliced strawberries and another layer of Strawberry Custard. Once the last layer is set, top with a little more Almond Custard or Vanilla Pudding and a garnish of sliced strawberry and mint leaves. Serve chilled.

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