Summer corn custard with blackberries, sage and roasted hazelnuts

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‘And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer’

—F. Scott Fitzgerald

This is an elegant vegan dessert bursting with summer flavours and combining the texture of silky corn custard, juicy tart blackberries and toasty crunchy hazelnuts

I am not one with a sweet tooth, like Mr. B. so this desert really suites me as it has a little salt in the custard base, making for a salty sweet combination that dances a tango on your tongue

The recipe is from Vedge, the exciting vegan cookbook out of Philadelphia using innovative techniques and flavour combinations to elevate the humble vegetable to its rightful place

Ingredients

  • 2 ears of corn
  • 1/5 cups vegan cream (mayonnaise/aquafabba can be used)
  • 1 cup coconut milk
  • 3 tbsp. agave nectar or raw honey
  • 1 tsp. pure vanilla extract
  • 1 tsp. salt
  • ½ tsp. agar
  • 1 tbsp. cornstarch
  • 2 cups blackberries
  • 2 sage leaves, cut into chiffonade (thin strips)
  • 1 tsp. lemon juice
  • ½ cup shelled, skinned hazelnuts, chopped

Method

  • Shave the kernels off the cobs into a medium saucepan
  • Add the vegan cream, coconut milk, agave, vanilla, salt and the agar. Heat over a medium heat, stirring occasionally until it comes to a boil, about 10 minutes. Keep the mixture at a rolling boil for c. 5 minutes to allow the agar to fully dissolve, stirring occasionally.
  • Carefully transfer the mixture to a blender, add the cornstarch and blend for 30 seconds
  • Strain the contents through a sieve into a clean saucepan, bring just to a boil and immediately remove from the heat
  • Ladle the custard into six ramekins, or glasses if you don’t have any
  • Allow the custards to cool at room temperature for 30 minutes before transferring to the refrigerator. Let them chill for at least 2 hours before serving
  • Toss the blackberries in a small bowl with the sage, lemon juice and remaining 1 tbsp. agave, cover and refrigerate until ready to use
  • Place the hazelnuts in a small sauté pan, sprinkle with the remaining ½ tsp. salt and dry roast over a medium heat until golden brown (the smell is amazing). Allow the nuts to cool
  • When the custards are ready to serve, toss the hazelnuts with the blackberries, then spoon some on top of the custard.
  • Serve immediately
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