I can’t deny it anymore: autumn has arrived here in New Zealand.
The raspberry vines that I planted in spring had their second harvest and have now clearly finished fruiting. So I wanted to do something special with the last ones. And this dish does them justice!
I’m using home-made unsweetened almond milk for the recipe. Soy-milk works just as good.
For 4 portions you’ll need:
2 cup almond milk
2 teaspoon vanilla paste
2 heaped tablespoon coconut sugar
2 heaped tablespoon (20g) corn starch
1 cup raspberries
Take 1/2 cup of nut-milk and stir in corn starch, coconut sugar and vanilla paste.
Heat up the nut-milk in a medium sized pot and bring gently to boil.
Pour in the vanilla-starch mixture and whisk well to dissolve properly. Bring to boil again and let simmer for 1-2 minutes, stirring constantly.
Fill into forms that have just been rinsed with cold water. I prefer little dipping jars as they are the perfect size.
Let cool down properly.
After they’ve cooled down and set, gently press your thumb into the pudding along the border of of the jar to loosen it.
Turn up side above your desert plate and shake gently until it slips out.
Blend the raspberries and pour over just before dishing up.