Vanilla maple custards with berries and cacao nibs
(at time of publication)
- 2 ½ cups unsweetened almond milk
- 1 ¼ teaspoons agar agar powder
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean paste
- 4 tablespoons pure maple syrup
- 2 tablespoons cornflourcornstarchX
- 250g fresh berries
- 1 tablespoon cacao nibs
- 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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
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