Servings: 1 qt
Equipment
- Pot
- Mixing Bowl
- Stovetop
- Hand Blender
- Thermometer
- Plastic Wrap
- Refrigerator
Ingredients
- 1000 g Soy Milk
- 2 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 75 g Modified Corn Starch
- 25 g Agar Agar
- 160 g Vegan Sugar
- 1.5 g Salt
- 100 g Vegan Butter
- 45 g Grape Seed Oil
- 12 g Citrus Fiber Emulsifier
- 5 drops Yellow Food Coloring
- Almond / Soy Milk (as needed)
Instructions
- In a medium pot, warm up soy milk with 2 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz) and 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste. Stir gently and let it infuse.
- In a separate bowl, combine corn starch, agar agar, vegan sugar, and salt. Mix well.
- Once milk reached 45°C, temper half the infused milk into the corn starch mixture, mix until fully hydrated.
- Add to pot with remaining infused milk and bring to a boil. Cook for a few minutes, stirring constantly, until it thickens.
- Allow mixture to cool down to 50°C. Emulsify using a hand blender, adding vegan butter, grape seed oil, citrus fiber emulsifier, and yellow food coloring.
- Cover with plastic film directly on surface to avoid skim formation. Refrigerate overnight.
- The next day, once set, hand blend cream again. Add additional almond or soy milk if needed to adjust the consistency.Enjoy!