Golden Milk Pudding À La Conny

Summary

Ingredients

• 250 ml water
• 1 tablespoon, heaped turmeric powder
• 6 g iner, freshly rated
• 0.5 teaspoon ½ nutmeg, grated
• 425 ml coconut milk
• 2 tablespoon sugar
• 50 ml agave syrup
• 2 teaspoons cinnamon powder, lightly heaped
• 0.5 teaspoon ½ black pepper, freshly ground
• 1 ½ teaspoon agar agar

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Instructions

1. Bring the water with ginger, nutmeg, turmeric and half a teaspoon of agar agar to the boil, stirring constantly. Let it simmer briefly, take it off the stove and immediately fill it into a dessert bowl. Cool in the refrigerator for approx. 30 minutes and allow to set.
2. Bring 225 ml coconut milk with the sugar and half a teaspoon of agar agar to the boil on the stove, simmer briefly and immediately pour onto the firm and cooled turmeric mixture. Let it set again in the refrigerator for approx. 20 - 30 minutes, depending on the size of the bowls, but it can sometimes take longer. Just check.
3. Bring 200 ml coconut milk with the agave syrup, cinnamon, pepper and half a teaspoon of agar agar to a boil. Let simmer briefly, then pour onto the firm and cooled coconut mixture.
4. Now you have three shifts. Cool again in the refrigerator until you can enjoy it and let it set.
5. When enjoying this dessert, all three layers should be on the spoon, because only then is the taste round and balanced.
6. The pudding can be made 1 to 2 days in advance.