Ingredients

• 6 cups apple juice
• 1 cup Mitoku Kanten Flakes
• 3 tbsp finely grated lemon peel
• Pinch sea salt
• 5 tbsp sesame tahini
• 2 tsp vanilla

Preparation Method

1. Place apple juice, kanten flakes, lemon peel, and salt in a medium saucepan, and let soak for 10-15 minutes.
2. Bring juice mixture to a boil, lower heat, and simmer 3-5 minutes, stirring constantly until kanten flakes have completely dissolved. Remove from heat.
3. Place tahini in a small bowl. Gradually add ⅓ cup of hot juice, stirring after each addition. When tahini reaches a thin, creamy consistency, add it to the pot along with vanilla. Stir.
4. Rinse a shallow bowl or casserole dish in water, then pour in the hot liquid. Leave to cool until firm.
5. Place mixture in a blender and purée until smooth. Return to serving bowl, chill, and serve either on its own or as a topping for other desserts.

*Recipe from Peter and Montse Bradford, authors of Cooking With Sea Vegetables.