Ingredients
-
500ml soy milk
-
40g cornstarch
-
50g brown sugar
-
tip of a tsp turmeric
-
vanillato taste
Directions
We’ve used this cream to fill some delicious blueberry and raspberry tarts, but it’s also perfect for croissants, sponge cake and other desserts.
Ingredients
| 500ml soy milk | |
| 40g cornstarch | |
| 50g brown sugar | |
| tip of a tsp turmeric | |
| vanilla |
Steps
|
1
|
In a microwave-safe bowl add the corn starch, half of the soy milk and mix with a whisk to dissolve the starch. |
|
2
|
Add the turmeric, brown sugar, the remaining soy milk and vanilla and continue to whisk. |
|
3
|
Place the bowl in your Panasonic Microwave Inverter with the power set to 1000W for 1 minute and 30 seconds. |
|
4
|
Whisk the mixture again and then put it back in the Microwave at 1000W for 1 minute. Repeat this 3 times, stirring at the end of each round. In 5 minutes you'll have a fragrant, velvety cream. Great for your delicious treats. |
|
5
|
We had fun making shortcrust pastry tarts with blueberries and raspberries. |
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