In a saucepan, mix the soy milk with the cornstarch until you obtain a smooth mixture.
Place the saucepan over low heat and stir continuously until the mixture thickens.
Pour the mixture into molds and let it cool at room temperature.
Once cooled, transfer to the refrigerator for at least 2 hours before serving.
Store in the refrigerator for up to 2 days.
Can be served with fresh fruit or a dusting of unsweetened cocoa powder.
Isole Vergini Britanniche
| Energy (kcal) | 66.71 |
| Carbohydrates (g) | 10.95 |
| of which sugars (g) | 0.89 |
| Fat (g) | 1.68 |
| of which saturates (g) | 0.19 |
| Protein (g) | 2.6 |
| Salt (g) | 0.03 |
