For the custard
500 ml unsweetened and unflavoured almond milk
3 teaspoons agar agar powder
6 tablespoons rice malt syrup
3 tablespoons almond butter
For the berries
black berries (1 small basket)
blueberries (1 small basket)
3-4 tablespoons rice malt syrup
a few pinches of vanilla powder
2 tablespoons lemon juice
lemon zest (from organic lemons), julienned, for garnish
Makes 4 servings.
Pour the almond milk into a heavy saucepan and bring to a simmer. Add the agar agar, stirring constantly to avoid lumps (you can even mix the agar agar with an equal amount of cold almond milk or filtered water). Stir until dissolved. Simmer for 3 to 4 minutes, making sure the milk does not stick to the bottom of the saucepan. Remove the saucepan from the heat and pour the mixture into a low ceramic casserole dish. Set aside and allow to cool for at least 2 to 3 hours, or until completely firm. When it’s time to prepare the custard, break the gelatin into pieces and put it in the bowl of a mixer. Add the rice malt syrup and the almond butter and process until very smooth. Pour the custard into ramekins or glasses and refrigerate for at least 2 hours, or until serving time.
In the meantime, clean the berries and combine them in a bowl, add the rice malt syrup, vanilla and lemon juice and toss. Refrigerate until serving time.
Serve the almond custard cold, topped with the berries and lemon zest.