Golden milk layered pudding à la Conny

Ingredients for 4 servings:

• 250 ml water
• 1 tbsp, heaped turmeric powder
• 6 g ginger, freshly grated
• ½ tsp nutmeg, freshly grated
• 425 ml coconut milk
• 2 tbsp sugar
• 50 ml agave syrup
• 2 tsp cinnamon powder, slightly heaped
• ½ tsp black pepper, freshly ground
• 1 ½ tsp agar-agar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

vegan, with turmeric and coconut milk, a slightly different dessert

Bring the water to a boil with ginger, nutmeg, turmeric, and half a teaspoon of agar-agar, stirring constantly. Simmer briefly, then remove from the heat and immediately pour into dessert bowls. Place in the refrigerator for about 30 minutes to cool and set. Bring 225 ml of coconut milk to a boil on the stovetop with the sugar and half a teaspoon of agar-agar, simmer briefly, and immediately pour onto the firm, cooled turmeric mixture. Place back in the refrigerator for about 20-30 minutes to set, depending on the size of the bowls; it may take longer. Just check. Bring 200 ml of coconut milk to a boil with the agave syrup, cinnamon, pepper, and half a teaspoon of agar-agar. Simmer briefly, then pour onto the firm, cooled coconut mixture. You now have three layers. Place back in the refrigerator until ready to cool and set. When enjoying this dessert, make sure all three layers are on the spoon at a time, as this is the only way to ensure the flavor is rounded and balanced. The pudding can be made 1-2 days in advance.