The Soy Pudding with Mint and Chocolate is suitable for all those who suffer from food intolerances, and not only for diabetics, as it contains very little sugar, and is fat-free. Furthermore, there are no traces of gluten or lactose, so it is truly a recipe that solves many problems, but does not lose in taste. In fact, it is not only delicious, but in this hot period, it is especially refreshing… everyone should try it. It is a truly healthy recipe because it does not contain gelatin and the mint syrup is natural, free of any type of coloring and preservative. You can find it in organic supermarkets, or make it yourself, in which case click on the link above. If you don’t like soy, you can replace it with oat milk, almond milk, or whatever you prefer.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.75 cups soy/almond/oat milk
- 0.5 cups natural mint syrup
- 2 tbsps cornstarch/0.1 oz agar agar
- 1 oz dark chocolate
Tools
- 4 Molds
- 2 Small pots
- Small bowl for melting dark chocolate in a bain-marie
- Hand whisk
How to Prepare Soy Pudding with Mint and Chocolate
First of all, arrange your workspace with all the ingredients already measured out, so you have everything at hand.
In a small pot, pour the soy milk, natural mint syrup, cornstarch, and with a hand whisk, mix well to dissolve any lumps.
Place on moderate heat and allow to thicken while stirring constantly.
When the mixture has thickened but not hardened, turn off the heat.
Distribute it in glass jars, let it cool at room temperature, and once cool, place them in the refrigerator.
In the meantime, collect some water in the second small pot, but only halfway, relative to the capacity of the pot, because otherwise, once the bowl is placed above, it could overflow.
Place the necessary pieces of dark chocolate inside and wait for it to melt completely.
Turn off the heat and with a spoon, distribute it over each mold, leveling it as best as possible.
Close the jars with their lids or with plastic wrap and allow to chill in the refrigerator for at least 3 hours.
Serve your Soy Pudding with Mint and Chocolate well chilled, otherwise, the intense mint flavor will not be highlighted.
Tip: consume the pudding within 3 days in the refrigerator, always in containers with airtight lids or covered with plastic wrap.
Another natural and plant-based thickener you can use is agar agar.
Add it to the mixture instead of cornstarch and bring the mixture to a boil.
From the moment it starts to boil, count about 2/3 minutes of cooking, to activate the agar agar.
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