Lemon pudding is one of the many pudding variants you can make this hot summer, refreshing and delicate, without milk and gelatin. The process is the same as the dark chocolate pudding, and by replacing the lemon with the juice of any other fruit, you can create puddings of the flavor you like best.
Lemon pudding is made with water, lemon juice, and agar agar, a natural gelling and thickening agent, and you can serve it at the end of the meal or eat it as a snack. To give it a yellow color, I added half a teaspoon of turmeric powder, which is always good for your health, but if you don’t like it, you can easily omit it, and finally, I decorated it with a sprinkle of grated coconut flour.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/3 cups water
- 1 1/2 cups sugar
- 7/8 cup lemon juice
- 1/2 teaspoon turmeric powder (optional)
- 0.35 oz agar agar
Steps
1 – Put the water and sugar in a saucepan. Take a little water from the dose and dissolve the agar agar in it, then set it aside.
2 – Add the turmeric powder to give color to the pudding, and bring the saucepan to the heat until the water and sugar come to a boil.
3 – Add the agar agar and mix it well over the heat for a few minutes, then turn off the flame and add the lemon juice. Mix the mixture.
4 – Pour the liquid pudding into a single mold, or into small single-serving cups, and let it cool before putting it in the refrigerator to solidify for at least 2 hours.
