|500 ml||soy milk (divided)|
|1||vanilla bean (seeds)|
|10 g||mint (fresh)|
|100 ml||Cassis liqueur|
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.
Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.
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.
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.
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.