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Raspberry soy swirl

  • 0:12 Prep
  • 0:10 Cook
  • 2 Servings

Ingredients

  • 2 cups soy milk
  • 1 teaspoon vanilla bean paste
  • 1 1/2 tablespoons caster sugar
  • 200g frozen raspberries
  • 1 tablespoon boiling water

Method

  • 1
    Combine milk, vanilla and sugar in a saucepan over medium-low heat. Heat until nearly boiling. Place 1 cup raspberries in a blender. Add milk mixture. Blend until smooth. Strain through a sieve, pressing with the back of a spoon, into saucepan. Discard seeds. Heat over low heat until almost boiling.
  • 2
    Meanwhile, place remaining raspberries in a small bowl. Add boiling water. Mash raspberries with a fork. Strain through a sieve, pressing with the back of a spoon, into a bowl. Reserve juice. Discard seeds.
  • 3
    Divide reserved raspberry juice between glasses. Swirl to coat inside of glass. Gently pour milk mixture into glasses. Stir to ‘marble’ milk. Serve.

Source: taste.com.au

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