Maple Raspberry Custard with Raspberry Compote
Serves 8 | Prep Time 1 hour 10 minutes | Cook Time 12 minutes
Ingredients
Custard
• 32 oz Vanilla Edensoy
• 1/2 cup organic maple syrup
• 3 Tbsp Eden Agar Agar Flakes
• 1/2 cup water
• 2 Tbsp Eden Kuzu Root Starch, dissolved in 3 T. cold water
• 1 pinch Eden Sea Salt
• 1 cup raspberries, fresh or frozen
Raspberry Compote
• 2 cups fresh or frozen raspberries
• 1/4 cup water, (if frozen raspberries, use less water)
• 3 Tbsp organic maple syrup
• 2 Tbsp fresh lemon juice, or 1 Tbsp lemon juice concentrate
• 1/2 tsp organic vanilla extract
• 1/8 tsp lemon zest
Directions
Place the agar flakes in a bowl with 1/2 cup hot water and allow to sit 10 minutes. Place Edensoy, maple syrup, sea salt and dissolved agar flakes in a saucepan. Bring to a boil over a high heat, stirring occasionally. Reduce the heat to low, simmer 3 minutes. Pour the kuzu into the sauce pan, whisk to prevent lumping. Simmer 3 minutes.
Pour pudding into a serving dish or individual dessert cups. Allow to cool 5 minutes. Stir in the raspberries. Refrigerate for 1 to 2 hours, until firm.
To prepare the compote, place raspberries, water, maple syrup and lemon juice in a small saucepan. Cook over medium-low heat until it starts to bubble. Reduce heat to low, and simmer, stir until thick and the raspberries have broken down or to desired thickness. Add the vanilla and lemon zest. Stir, simmer 1 minute, pour over custard and chill.
Nutritional Information
Per serving: 178 calories, 2g fat (9% calories from fat), 4g protein, 38g carbohydrate, 4g fiber, 0mg cholesterol, 60mg sodium