This creamy dessert comes from the print and online magazine, Foods Matter. The recipe is wheat, gluten, dairy & egg free naturally; but it can also be corn, nightshade and soy free. It can be made with lemon juice, orange juice or a mixture of the two. Use fortified milk alternative for a higher calcium option.
- 1 1/2 oz corn starch or potato flour
- 1 3/4 cup soya or rice milk
- grated rind and juice of 2 lemons or 2 small oranges
- 1-2 tbsp maple syrup – you could also use rice or agave syrup or a light brown cane sugar
- 4 clementines, peeled and with all pith removed
In a small pan mix the soya or rice milk into the corn starch or potato flour to make a smooth paste. Add the orange or lemon rind and juice and heat gently over a low heat, stirring continually until it thickens. Sweeten to taste with the maple syrup or other sweetener and allow to cool somewhat. Arrange half of the clementine segments in the bottom of four glasses. Pour the mixture over the top and when it is a little more set, arrange the remaining clementines in a pattern over the top. Chill to serve.