Soy vanilla pudding with blueberry sauce
Difficulty
Easy 👌Ingredients
| 500 ml | soy milk (divided) |
| 50 g | cornstarch |
| 1 | vanilla bean (seeds) |
| 8 tbsp | sugar |
| 1 | lemon (zest) |
| 1 | orange (zest) |
| 10 g | mint (fresh) |
| 100 ml | Cassis liqueur |
| 250 g | blueberries |
How-To Videos
Utensils
- large saucepan
- zester
- whisk
- small saucepan
- cooking spoon
- small bowl
Enjoy with
Prosecco, frizzante, 2012
A sparkling Prosecco is the perfect counterpart to this dessert. It excellently balances the sweetness and is to be enjoyed at a drinking temperature of approx. 6°C/43°F.
Nutrition per serving
474
7g
4g
89g
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Step 1/4
- 100 ml soy milk
- 50 g cornstarch
- small bowl
Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.
Step 2/4
- 400 ml soy milk
- 6 tbsp sugar
- 1 vanilla bean (seeds)
- 1 lemon (zest)
- 1 orange (zest)
- large saucepan
- zester
- cooking spoon
Add remaining soy milk, parts of the sugar, vanilla bean seeds, and zest of lemon and orange to a large saucepan. Bring to a boil and reduce to a simmer, stirring occasionally.
Step 3/4
- whisk
Whisk in dissolved starch into the soy milk mixture. Return to a boil while stirring constantly. Transfer to small serving dishes and allow to cool.
Step 4/4
- 10 g mint (fresh)
- 100 ml Cassis liqueur
- 2 tbsp sugar
- 250 g blueberries
- small saucepan
Finely chop mint. Then, combine Cassis and remaining sugar in a small saucepan. Bring to a boil, add blueberries, and remove from heat. Set aside to cool. Before serving, stir in chopped mint. Top each pudding with blueberry sauce.
in Berlin