©2015 Eden Foods, Inc.
Mocha Custard with Strawberry & Blueberry Sauce
Serves 7 |
Prep Time 1 hour |
Cook Time 20 minutes
32 ounces Edensoy Vanilla
1/2 cup water
1/4 cup organic maple syrup, or to taste
3 Tbsp Eden Agar Agar Flakes
1 pinch Eden Sea Salt
1 Tbsp instant grain coffee powder
2 Tbsp Eden Kuzu Root Starch, dissolved in 3 T. cold water
1 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen, quartered if fresh
1 Tbsp organic maple syrup, for the sauce
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.
2g fat (9% calories from fat),
American, Condiments, Dessert & Pastry, Edensoy, Good/High Fiber, Japanese Food, Low Fat, Low Sodium, Macrobiotic, Sea Vegetables, Vegan