Vegan lemon custard with blackberries

Ingredients

For 1 serving

• Soy milk200 ml
• Silken tofu100 g
• Cornstarch8 g
• Lemon zest3 g
• Blackberries100 g
• Stevia3 g

Contains: soy,

In season: July – September

Method

1. Blend the silken tofu with the soya drink until smooth.
2. Grate the lemon zest, just the yellow part.
3. In a small pan, mix the cornflour and stevia, then pour in the soya cream in a thin stream while whisking, until there are no lumps; add the zest.
4. Cook over medium heat, stirring constantly, for 5–6 minutes, until the custard thickens and starts to bubble; let it simmer for one more minute.
5. Pour it into a bowl, cover with cling film touching the surface so no skin forms and cool it in the fridge for at least 30 minutes, until cold.
6. Gently rinse the blackberries and serve the custard in a bowl topped with the berries.