Vegan chantilly recipe
(soy, rice or oat)
Put the flour and corn starch in a small, high sided pan. Add the milk little by little, mix carefully with a whisk to avoid lumps. Add the rice malt, turmeric and lemon zest too.
Heat gently, stirring with the whisk until you get a thick custard. Turn off the heat and let cool down at room temperature.
Meanwhile beat the whipping cream until stiff peaks form.
Fold the whipped cream into the plant custard with careful spoon movements, so that the resulting cream is soft and airy. Chill for at least 1 hour before serving.
You can serve the
in little bowls, layered with fruit such as strawberries. Add cookies or homemade sponge cake to get a delicious trifle!