A special occasion dessert, this decadent creamy custard is layered with fresh fruit to create an elegant, luscious finale to any feast.
Orange Cream Custard (see below)
2 cups mixed fresh fruit, i.e. sliced strawberries, halved grapes, whole blueberries, raspberries, thinly sliced peaches, etc. (Apples and pears do not work especially well here--they are too hard)
1 1/2 cups almonds-pan toasted and slivered
Orange Cream Custard:
2 cups fresh orange juice
2 cups spring or filtered water
generous pinch sea salt
4 tablespoons agar flakes
1 cup amasake
3 tablespoons kuzu, dissolved in 1/4 cup cold water
1 teaspoon pure vanilla extract
1 teaspoon fresh grated orange rind
unsweetened raspberry preserves
Using three wine or parfait glasses, begin assembling trifles by spooning about a third of the raspberry preserves over the bottoms. Spread a layer of orange custard over the cake and arrange one-third of the fruit on top of the custard, pressing some pieces against the glass sides so they show. Spread half of the remaining custard over the fruit. Sprinkle lightly with slivered almonds. Add another third of raspberry sauce. Place the remaining fruit on top of the custard in each glass.
Top with the last of the custard. Cover the top of the custard well with toasted slivered almonds. Finally, using a spoon, create a ring of raspberry sauce around the edge of the glasses. Chill for 1 hour, covered, up to a full day before serving.
Makes 3 servings.
To make the orange cream custard, place water, juice, salt and agar in a sauce pan and simmer for 10 minutes, stirring occasionally, until agar dissolves. Stir in amasake and bring to a boil over medium heat. Stir in dissolved kuzu until mixture thickens. Remove from flame and stir in vanilla and orange rind. Pour into individual bowls or into a flat bowl to set up. After about 15-20 minutes, you may move the bowl to the fridge to speed set up-time. To create a frothy consistency, simply whip set-up custard in a food processor.