this is a dessert i've been promising Tengo Un Horno y Se Como Usarlo to make about a month ago, she should read this post.. (p.s. i'm really sorry for the delay and hopefully you'll like this recipe). remember my post about lemon pudding? well, i don't really like it but this lemon milk agar or i can say the Indonesian style lemon pudding is a sweet caress for my tongue. i love this too much.
in Indonesia, we're almost always referring to milk agar when we heard the word pudding. for some of you who maybe don't know what agar is, agar is a powder like gelatin which was made not from animals' bones but from seaweeds (red algae to be exact), here's the link in wikipedia in case you want to know more about it. milk agar was made from agar powder with milk and in Indonesia we call it pudding, we can modify the flavor though. the modification has no limits, you can even put biscuits into it, i'll make you some later. agar contains so much fiber and very good for your digestive system. this is one dessert i've always fond of since i was so little. like most jellies and gelatins, agar is best served chilled. we can make agar with not always milk, the simplest one is just with water and sugar. but if there's no agar powder available near you, don't worry, you can always substitute agar powder with gelatin powder of course.
my lemon milk agar has a mild taste of lemon. i don't really like a strong flavor of lemon, it makes me dizzy. the lemon tastes even milder when it blends in with the milk. if you prefer a stronger taste of lemon, serve this with lemon curd, i'm sure it would be nice. however, i prefer to eat this with sweetened condensed milk in a hot sunny day. so refreshing!
serves 2 ramekins
1 tsp agar-agar powder
300 ml milk
2.5 tbsp sugar
zest of 1 lemon
- lightly grease 2 ramekins with olive oil.
- boil all the ingredients in a saucepan, stirring from time to time.
- pour and divide the mixture in 2 ramekins. let cool, until reach room temperature. refrigerate.
- serve chilled with sweetened condensed milk or lemon curd.