Vanilla maple custards with berries and cacao nibs
Time to make: 10 mins , plus cooling and chilling
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 2 1/2 cups unsweetened almond milk
- 1 1/4 teaspoons agar agar powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
- 4 tablespoons pure maple syrup
- 2 tablespoons cornflourcornstarchX
- 250g fresh berries
- 1 tablespoon cacao nibs
Total fat 4g
Saturated fat 1g
Dietary fibre 2g
- In a saucepan, place 2 1/4 cups of the almond milk. Whisk in agar agar powder, vanilla extract and bean paste and 3 tablespoons of the maple syrup. Bring to the boil over a medium-high heat, stirring often to prevent agar from sinking.
- Meanwhile, in a small bowl whisk cornflour and remaining almond milk to make a runny paste. When the agar and milk mixture has come to the boil, reduce heat slightly and simmer for 1 minute. Whisk in cornflour paste and cook for a further minute, until slightly thickened. Remove from heat and pour into 6 small ramekins or bowls. Set aside for 20 minutes to cool, before placing in the fridge for 1-2 hours or overnight, to chill.
- To serve, evenly divide berries among custards. Drizzle over remaining maple syrup and scatter over cacao nibs.
Make it low FODMAP: Choose low-FODMAP berries such as strawberries, raspberries or blueberries.
You can make this recipe in advance and refrigerate for 1-2 days.
You’ll find agar agar powder at health food stores or Asian grocery stores. Choose plain agar if buying from the latter.
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