Directions:

• 1. In a medium pot, warm up soy milk with vanilla beans and vanilla paste. Stir gently and let it infuse
• 2. In a separate bowl, combine corn starch, agar agar, vegan sugar, and salt. Mix well.
• 3. Once milk reached 45°C, temper half the infused milk into the corn starch mixture, mix until fully hydrated.
• 4. Add to pot with remaining infused milk and bring to a boil. Cook for a few minutes, stirring constantly, until it thickens.
• 5. Allow mixture to cool down to 50°C. Emulsify using a hand blender, adding vegan butter, grape seed oil, citrus fiber emulsifier, and yellow food coloring.
• 6. Cover with plastic film directly on surface to avoid skim formation. Refrigerate overnight.
• 7. The next day, once set, hand blend cream again. Add additional almond or soy milk if needed to adjust the consistency.