1 tsp. lemon zest, finely chopped
¾ cup water
¼ cup lemon juice
2 T + 1 tsp. agar flakes
3 T agave nectar (or honey)
1 ¼ cup chopped strawberries
½ cup mascarpone
Garnish: 2 strawberries, sliced in half, and then into small wedges
Toasted almond slivers
In a small saucepan, simmer the water, lemon juice, agave nectar and agar gelatin until the agar is completely dissolved, about 3 minutes. Use a little whisk to stir.
Put the mascarpone, lemon zest and 1 cup of chopped apricots in a blender and start blending.
Take the saucepan off of the heat and let contents cool slightly.
Pour the liquid into the blender and blend until smooth.
Pour into 4 serving dishes and let sit for 5-10 minutes until refrigerating until they achieve the right “pudding” consistency.
Decorate with the apricot wedges and almonds and serve.
Makes 4 puddings.
