Mocha Custard with Strawberry & Blueberry Sauce
Serves 7 | Prep Time 1 hour | Cook Time 20 minutes
Ingredients
• 32 ounces Vanilla Edensoy
• 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
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 Information
Per serving: 183 calories, 2g fat (10% calories from fat), 4g protein, 39g carbohydrate, 1g fiber, 0mg cholesterol, 72mg sodium