Chestnut pudding
Budino di castagne
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For 6 people
500 ml of soy milk, preferably with vanilla
1 teaspoon of agar agar powder
2 tablespoons of chestnut flour
2 tablespoons of agave syrup
Heat soy milk with a teaspoon of agar agar powder in a saucepan.
Add the agave syrup and chestnut flour, then mix carefully all melting fine flour so that no lumps are formed.
Let it simmer on low heat a couple of minutes, then turn off.
Pour into individual dessert bowls and refrigerate for a few hours.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
