Vegan mint and blueberry pudding

Vegan mint and blueberry pudding is an excellent light and delicate end of the meal without dairy products and gluten-free, it lends itself well after an end of a fish meal.
This recipe is very easy to prepare and prepared in a short time, it is very similar to classic milk pudding. Its consistency is very reminiscent of “gelo di anguria” (gelly with watermelon) , a very delicate and economical Sicilian dessert.
You can also prepare it one or two days before, it preserves perfectly.

Do you want an original dessert? Prepare Baked wafers and coat them with dark chocolate, let them solidify and then fill them with this pudding. Let it rest at room temperature and then serve with mint, blueberries and crumbled meringue.

Vegan mint and blueberry pudding
  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time3 Hours
  • Cooking time10 Minutes
  • Serving6/8 pudding
  • Cooking methodSlow cooking
  • CuisineItalian

Ingredients for vegan mint and blueberry pudding

500 ml water
1/3 cup mint
1/3 cup blueberries (crushed)
1/3 cup cornstarch
8 tablespoons sugar
Some drop lemon juice

Tools

1 Saucepan
1 Spatula
1 Blender / Mixer
8 Glasses

Preparation of vegan mint and blueberry pudding:

Mint and blueberry pudding

Pour the water into a saucepan and add the washed mint leaves.
Bring to a boil and let it cool

Pour 1/4 of the water into a tall container along with the mint leaves.

Use the immersion mixer until the mint leaves are reduced to a thick sauce.

Step2 - mixed mint

Pour everything into the previously used saucepan, add sugar, cornstarch and mix.

Combine the crushed blueberries with a fork along with lemon juice.

Step 3

Put the saucepan over low heat, stir until it starts to boil and the sauce becomes thicker.

Pour the mixture into small glasses, those for liqueur are also fine.

Step 4

Let it cool and then close with plastic wrap and let it rest in the refrigerator for at least 3 hours.

When you need to serve the water-based pudding, remove it 7/10 minutes before from the refrigerator.

Serve with fresh blueberries and mint leaves.

I am also waiting for you on my English blog to discover the Italian version. Click here to read it.

Variants:

– Instead of water you can use coconut milk.
– If you don’t like the strong taste of mint, in its place you can use vanilla or just coconut milk.
– Try two-tone vegan pudding, it has a part of pudding with only coconut milk and a part with blueberry.

Remember to prepare a type of pudding first and let the mixture rest. Then you can join the second part, but first I advise you to scratch the surface with a fork. It will help to stop the two layers well.

Production, post-production, photography by Eva D’Antonio

Translation, adaptation of the texts by Maria Teresa Palmieri

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