Vanilla pudding with sour cherry sauce

Ingredients

For 1 serving

• Pea milk200 ml
• Pea protein powder18 g
• Cornstarch10 g
• Sugar8 g
• Vanilla extract1 teaspoon
• Sour cherries80 g
• Agave syrup6 g

In season: June – July

Method

1. In a small pan whisk the cornflour and sugar into the cold pea milk with the vanilla extract, until there are no lumps.
2. Cook over medium-low heat, stirring constantly, for 3–4 minutes, until the custard thickens and coats the spoon.
3. Let it cool for 5 minutes, whisk in the pea protein and pour into a mould rinsed with cold water; leave to set in the fridge for 2 hours, until firm.
4. Before serving pit the sour cherries and cook them in a small pan with the agave syrup over medium heat for 5 minutes, until they release their juice and the sauce thickens slightly; let it cool a little.
5. Turn out the pudding and serve it with the cherry sauce.