and into my mouth. The higher the fat content of your sauce, the thicker it will be, so I
recommend using soy milk, but I’ve also used almond milk and rice milk and the sauce has been
delicious every time.
½ cup sugar
1 tablespoon plus 1 teaspoon
cornstarch
1 cup milk
½ teaspoon good quality vanilla
½ cup fresh blueberries,
or ½ cup frozen blueberries,
thawed and drained
In a small saucepan, whisk together sugar and cornstarch
until well-combined. Whisk in milk and cook over mediumhigh
heat until mixture reaches a boil, whisking continuously.
Lower heat to a simmer, stirring constantly, until sauce
thickens enough to coat the back of a spoon, about 5 to 7
minutes. Add vanilla and let simmer for one more minute.
Remove from heat and pour sauce into a bowl. Let chill in
the fridge or freezer for 10 to 15 minutes or until it is a bit
more set but is still warm. Add blueberries and gently stir
to combine. Do not overmix blueberries or sauce will look
blueish-gray. Serve warm or cold over Blackest Forest Cake
(page 94) or on top of just about any treat your hear t
desires.
Yield: 1½ CUPS
Prep time: 15 MINUTES ACTIVE
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