Light gianduja soy cream

Ingredients

For 1 serving

• Soy milk180 ml
• Hazelnuts10 g
• Unsweetened cocoa powder6 g
• Cornstarch10 g
• Brown sugar8 g

Contains: nuts, soy,

Method

1. Toast the hazelnuts in a dry pan over medium heat for 3–4 minutes, shaking often, until golden and fragrant; rub them in a tea towel to remove the skins.
2. Blend them with a little of the soya drink into a smooth cream.
3. In a small pan, whisk the cornflour, cocoa and brown sugar into the remaining cold drink until there are no lumps, and add the hazelnut cream.
4. Cook over medium heat for about 5 minutes, stirring constantly, until it thickens and coats the spoon.
5. Pour into a small bowl, leave to cool and chill for 2 hours, until set.