Egg-free protein custard with mixed berries

Ingredients

For 1 serving

• Pea milk200 ml
• Cornstarch12 g
• Pea protein powder18 g
• Sugar8 g
• Turmericto taste
• Lemon zestto taste
• Blueberries50 g
• Raspberries50 g

In season: June – September

Method

1. Keep a splash of the pea milk cold and heat the rest in a small pan over medium heat with a few strips of lemon zest (yellow part only) and a pinch of turmeric for colour, until hot but not boiling.
2. Meanwhile mix the cornflour and sugar into the reserved cold milk until there are no lumps.
3. Remove the zest, pour the cornflour mixture into the pan and cook over medium-low heat, whisking constantly, for 2–3 minutes, until the custard thickens and coats the spoon.
4. Let it cool for 5 minutes and whisk in the pea protein until smooth; pour into a glass, cover with cling film touching the surface so no skin forms and chill for 20 minutes, until cold.
5. Gently rinse the blueberries and raspberries and serve them on the custard.