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Blackberry Matcha custard

Blackberry Matcha custard

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Prep. time : 30 min.
Total time : 8h30 min.

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INGREDIENTS

  • 1 and 1/2 cup (354ml) almond milk
  • 3/4 cup (177ml) coconut milk
  • 3 tbsp (45ml) maple syrup or honey
  • 2 tbsp (16g) cornstarch
  • 1 tsp (8g) Almond Matcha powder
  • 1 tsp vanilla extract
  • 3/4 tsp agar
  • Blackberries

PREPARATION

  • In a medium-size saucepan, combine the almond milk, coconut milk, and maple syrup. Add the cornstarch, the agar, and the "Almond Matcha" powder, and whisk thoroughly.
  • Heat over medium heat, whisking constantly until it thickens (usually just before boiling). Once it has thickened, remove from heat, add the vanilla extract, and whisk again.
  • Pour the preparation into a cake pan. Let the Blackberry Matcha custard cool a bit at room temperature before transferring to the refrigerator. Refrigerate for at least 8 hours, the Blackberry Matcha custard will thicken and slightly harden.
  • To serve, run a knife along the edges of the cake mold, cover with a plate and flip it. Serve fresh, topped with blackberries!

 

Enjoy :) 


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