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When we first tried to finalize this recipe and post it, we failed epically. What we had imagined as sweet and creamy goodness turned out tasting pretty mediocre. Well, failure is part of every creative process. We did a few tweaks and now we really like the outcome: It’s intensely creamy, but also fluffy and tastes luxuriously without being overly sweet. We hope you love it as much as we do!

Serves 4

1 ½ cups mixed berries 1 ⅔ cups soy curd or thick yogurt ⅓ cup vegan whipped cream 4 tbsp maple syrup zest of ½ a lemon 1 tbsp agar agar 3 tbsp poppy seeds

Heat the berries in a pot, puree and strain through a sieve. Return the berry mixture to the pot and stir in the agar agar. Bring to a boil briefly and stir again. Allow to cool a little. Mix the berries with the curd, stir in the maple syrup, lemon zest and poppy seeds. Whip the cream and gently fold into the mixture. Pour into glasses and chill for at least an hour.


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