Raspberry Couscous Flan
(Summer Dessert) – Liane Price
Preparing yin dishes, like fruit kanten, can
be calming in itself. You don't use an oven as you would if you were
baking a dessert, so you don't get overheated and it's perfect for summer. Method
is revised as it is simpler with less complicated grammar. Any variation
on wheat couscous is fine; rice, barley, spelt, or kamut. They are not always
easy to find, but I think whole wheat couscous would be too heavy.
need a 7'' by 5'' (3'' deep) glass pyrex or flan dish. (approx. 6
Simmer apple juice in saucepan and add tiny pinch of salt.
Dissolve agar agar in the apple
juice, stirring constantly. Let simmer on low heat for 7 or 8
Dissolve kuzu in small cup of cold
water and add to the pan and stir rigorously.
Then stir in the frozen berries and allow
to cook on until berries are thawed.
Set aside to cool, but not
completely, otherwise it will start to solidify.
In a small skillet toast the ground almonds, stirring constantly, until you can
smell a strong fragrant toasted smell, just before they go golden. Remove
from heat but still stir, as pan will hold a lot of heat and it will possibly
burn the bottom layer.
Heat water for couscous in a pan and bring to a boil. Add kamut couscous.
Put on a mat and simmer on low heat with a lid until all the liquid is
Add syrup to the couscous, and cook
for 1 minute longer. Fluff with a fork and whisk in almonds. Allow
to stand for a little while.
Pack down couscous into a flan dish firmly, leaving a rim, so as to make an
enclosure for the filling. Shape rim with fingertips to create fluted
Pour in the raspberry filling, add fresh raspberries to garnish and chill for
at least 40 minutes or in a fridge if you prefer it to be ready sooner.