Barley Pudding with dried fruits
Instructions
Simmer for a few minutes the agar-agar in water, Apple juice and a pinch of salt.
The United barley coffee, prolonged cooking for another 10 minutes, then pour into a bowl to cool.
Meanwhile, toasted hazelnuts and almonds in a pan while stirring to prevent bruciacchino and then chop finely (or blend).
When the pudding you will partly clotted you can add chopped nuts, mixed and put in the fridge for half an hour before serving.
Note: agar-agar is crucial for the preparation of sweet.
It's a particular algae that can be found in health-food stores and macrobiotic as characteristic to thicken anything, even water, as in this case.
Don't try to help it, because you will have to ' enjoy ' the cake, instead of eating it.
One last warning: have faith, it congeals, it congeals, just wait for it to cool down enough.
Ingredients and dosing for 4 persons
- 3 cups of water
- 3 cups of apple juice
- 1 cup of pretty strong barley coffee
- 3 tablespoons of agar-agar flakes
- 150 g of possibly almonds mixed with hazelnuts
- 50 g of sultanas
- Cinnamon
- 1 pinch of salt