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Vegan chantilly recipe

Preparazione 40 min
Cottura 10 min
Tempo totale 50 min
Porzioni 4


  • 300 ml milk (soy, rice or oat)
  • 15 g flour
  • 5 g corn starch
  • 30 g malt syrup rice
  • 1 pinch turmeric powder
  • 1/2 lemon zest
  • 1 tsp vanilla extract
  • 200 ml cream plant whippable


  • 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 vegan chantilly in little bowls, layered with fruit such as strawberries. Add cookies or homemade sponge cake to get a delicious trifle!