Vanilla maple custards with berries and cacao nibs

Instructions

1. 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.
2. 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.
3. To serve, evenly divide berries among custards. Drizzle over remaining maple syrup and scatter over cacao nibs.