A simple and delicious dessert from our Ayurveda kitchen: Vegan Almond Vanilla Cream.
Ingredients & preparation (for 4 persons)
60 g vanilla custard powder
320 ml almond milk
35 g raw cane sugar
150 ml coconut whipped cream (e.g. from Soyatoo)
150 g roasted almond spread (e.g. from Rapunzel; alternatively almond paste)
Mix the custard powder with some of the almond milk. Heat the rest of the almond milk with the sugar in a saucepan, add the mixed powder while stirring constantly, bring to the boil and simmer for 30 seconds. Pour into a bowl, cover (directly on top of the pudding so there is no skin) and refrigerate for about 6 hours.
Whip the coconut whipped cream and refrigerate.
Whip the cold pudding in a food processor, add the roasted almond spread and whip for 1 minute. Finally, fold in the whipped coconut cream, fill into glasses and enjoy.
The almond vanilla cream can be decorated with delicious fruits or served with fruit compote!