White chocolate pudding with raspberry sauce
Pudding is a classic sweet, easy to prepare and perfect for every occasions for the joy of children and adults! We propose it in the white variant, so scented and yummy! But also healthy because this pudding is a high protein food thanks to the soy and chestnut, is energizing and, because of the aroma of vanilla, also able to bring good mood and to counteract nervous hunger. Moreover, this sweet is also prepared with plant based milk, a little brown sugar and no eggs. For this reason, it is suitable for everybody, if you are lactose intolerant, or if you should keep at bay body weight and cholesterol but you have a sweet tooth. To complete the recipe the softness of the pudding goes well with the fresh and yummy scent of the raspberry sauce, a colorful note!
Ingredients for the pudding
1 liter of soy milk
80 grams of brown sugar
1/2 teaspoon of vanilla powder
2 tablespoons of chestnut flour
6 tablespoons of wheat starch
80 grams of vegan white chocolate (I used white chocolate prepared with rice milk)
Ingredients for the sauce
250 grams of frozen raspberries, let them defrost
1 tablespoon of brown sugar (or more according to your taste)
In a pot mix the chestnut flour, the wheat starch, 80 grams of sugar and the vanilla. Pour slowly the milk and whisk with a balloon whisk. Put the pot on low heat and stir often. After about 15 minutes the pudding should become thick, add the white chocolate cut coarsely into pieces. Keep on cooking, stir and let the chocolate melt. Pour the pudding in a mold and let it become solid for some hours in a cool place. In the meantime, prepare the raspberry sauce. Pour the raspberries in a pot, add the lemon juice and the sugar. Cook on a low heat and stir gently for 4-5 minutes. Then take apart. Reverse the pudding onto a serving plate, serve it with the raspberry sauce.