Soy vanilla pudding with blueberry sauce

Step 1/ 4

• 66⅔ ml soy milk
• 33⅓ g cornstarch

• small bowl

Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.

Step 2/ 4

• 266⅔ ml soy milk
• 4 tbsp sugar
• ⅔ vanilla bean (seeds)
• ⅔ lemon (zest)
• ⅔ 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

• 6⅔ g mint (fresh)
• 66⅔ ml Cassis liqueur
• 1⅓ tbsp sugar
• 166⅔ 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.

Enjoy your meal!