Mocha Custard with Strawberry & Blueberry Sauce

Serves 7 | Prep Time 1 hour | Cook Time 20 minutes

Ingredients

Directions

Place the 1/2 cup water and agar flakes in a saucepan and let soak for 10 minutes. Bring to a boil, reduce the flame to low and simmer several minutes until the agar flakes have dissolved. Add the Edensoy, maple syrup, sea salt and grain coffee. Bring to a simmer (do not boil), stirring as necessary, over medium heat. Simmer for 2 to 3 minutes. Add the dissolved kuzu, stirring constantly for about 1 to 2 minutes. Remove from the heat and pour the pudding into a serving dish or individual custard dishes. Allow to partially cool and gel.

Place half of the strawberries and half of the blueberries in a blender and add the remaining 1 tablespoon of maple syrup. Pulse until completely crushed. Pour into a bowl and mix in the remaining strawberries and blueberries. Chill slightly while the custard gels. Spoon the berry mixture over the custard and serve.

Nutritional Info

Related Recipes

American, Condiments, Dessert & Pastry, Edensoy, Good/High Fiber, Japanese Food, Low Fat, Low Sodium, Macrobiotic, Sea Vegetables, Vegan