July - Red White and Blue Dessert
Blue Bottom:
2 cups water
½ cup brown rice syrup
5 T. agar flakes
1 cup blueberries
pinch sea salt
White Middle:
1 package (12.3 oz.) extra firm, silken tofu
1 ½ tsp. lemon juice
1 tsp. vanilla
1 tsp. brown rice vinegar
½ tsp. ume plum paste
Red Top:
2 cups water
½ cup brown rice syrup
5 T. agar flakes
1 cup dark sweet cherries (chopped)
pinch sea salt
Put the ingredients for the Blue Bottom in a sauce
pan. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Pour into a rectangle, glass dish (approx. 8 x 11) and refrigerate
until cold and firm.
Make the White Middle by placing all ingredients in a food processor.
Puree until smooth. Refrigerate until cold, it will firm up as it
gets cold. Once cold, spread approx. ¾ of over the blue bottom.
Refrigerate to keep cold. Save the ¼ to decorate the top later.
To make the Red Top, put all ingredients in a sauce pan. Bring to
a boil, reduce heat to low, simmer for 10 minutes. Gently pour the
Red Top over the White middle.
Refrigerate until the top is cold and firm. To decorate use a cake
decorating bag and star tip. Place what is left of the White Middle
into the bag. Decorate the top to look like an America flag by drawing
stars and stripes, refrigerate until serving.
