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Adapted from Emily of Pure Food & Wine restaurant in Manhattan from a recipe she made during her dessert class in my kitchen this past spring. Takes a few minutes to make if you have a Vitamix (yes, we can order one for you), but if you don’t have one, I’ve given you another more traditional way to make this dessert too. This is not only a real treat for your taste buds, but also refreshing, light, and great for anyone with blood sugar issues. Introducing, if you haven’t met them already, agave and yacon as sweeteners that barely affect blood sugar, have virtually no calories and are fun to work with! Notice agar in this dish. Agar is made with a variety of sea vegetables that have thickening properties. Seaweed fills you up and also acts as a decontaminator. Healthy stuff.
Serves 6 (12 oz) martini glass or wine glass servings
| 1 ¼ cup organic grapefruit juice | 1 cup organic raspberries or halved organic strawberries |
| ¾ cup agave or yacon* | 1 cup organic blueberries |
| 1 cup water | 6 organic mint sprigs, optional |
| 2 tablespoons agar powder or flakes |
Blend in a Vitamix all the ingredients in the first column until mixture is warm, about 5 minutes. Let cool to room temp in a bowl and then refrigerate until firm, at least 3 hours, or overnight.
Alternatively, place first column ingredients in a saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer a couple of minutes. Turn off heat, let cool to room temperature, and then refrigerate until firm, at least 3 hours, or overnight. Note that agar powder works better here.
Into each of six wine or martini glasses, put ¼ cup chilled grapefruit “custard” then a heaping tablespoon of raspberries, then the same of blueberries. Cover with another ¼ cup custard followed by the same amount of raspberries and blueberries. Garnish each glass with a mint sprig.
Emily made this with lime. I love it with grapefruit juice instead but have also used blood oranges! Works best when juice is fresh. Doesn’t set up as well with bottled or prepared juice though tastes just fine.
*I like the taste of the agave here much, much better than yacon because yacon imparts a molasses flavor and makes the color of the custard dark. I’ve loved the yacon in molasses cookies or ginger cake, though.
Emily used kiwi, but visually, kiwi didn’t work for me. Berries are great for those with blood sugar issues too. And don’t forget to check out the Pure Food & Wine cookbook, Raw Food, Real World!