Soy vanilla pudding with blueberry sauce

Step 1/4

• 100 ml soy milk
• 50 g cornstarch

• small bowl

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

Step 2/4

• 400 ml soy milk
• 6 tbsp sugar
• 1 vanilla bean (seeds)
• 1 lemon (zest)
• 1 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

• 10 g mint (fresh)
• 100 ml Cassis liqueur
• 2 tbsp sugar
• 250 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!