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Fruit Salad with Bonsoy Lemon Kuzu Custard

by Norie Mori

Dessert
Gluten Free Vegan
Prep:
5 minutes
Cook:
5-10 minutes (Cooling 30 minutes)
Serves:
2

Ingredients

1 punnet

strawberries, halved or quartered

½

cantaloupe melon, seeded and diced or scooped with a melon bowler

100g

grapes

2

nectarines, removed stones and sliced

Colourful seasonal fruits ( apples, oranges, kiwi, mango, fig, pear etc)

mint leaves for garnishing

Bonsoy Lemon Kuzu Custard

1C

Bonsoy Soy Milk

1Tbsp

Spiral Organic Kuzu

3-4Tbsp

Spiral Organic Maple Syrup

1-2Tbsp

lemon juice

Products used

Method

1

In a milk pot, add kuzu and 3Tbsp soy milk.

2

Dilute kuzu completely (if it doesn’t dilute well, strain it).

3

Add the rest of the soy milk and maple syrup and heat, stirring with a spatula until it thickens.

4

Remove from heat, cool and adjust to taste by adding lemon juice (you can add more sweetener if preferred).

5

In a bowl, pour the custard over the mixed fruits and garnish with mint leaves before serving. Enjoy!

Products used

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