Vegan pastry cream with cinnamon apple and pear compote

Excellent for non-vegans too, very light and egg-free.
INGREDIENTS FOR 4 SERVINGS
CREAM
400 ml soya milk
75 g unrefined brown sugar
30 g rice flour
1 organic lemon, zest
Half a teaspoon turmeric

COMPOTE
1 apple
1 pear
2 tablespoons unrefined brown sugar
1 teaspoon cinnamon
Juice of half a lemon

I combine the rice flour, brown sugar and grated lemon zest in a small pan.

I add the soya milk.

I whisk thoroughly and add half a teaspoon turmeric to give the usual pastry-cream colour, as the soya milk's colour was not very appealing.

I heat, stirring continuously.

Once it boils and thickens, I cook for a few minutes to the desired consistency.

I divide between dessert bowls and let cool while making the fruit compote.

I peel the pear and apple.

I dice the fruit and put in a small pan with the sugar, cinnamon and juice of half a lemon.

I cook until tender, adding a splash of water if needed.

Once cooked, I roughly mash it with a potato masher and let cool. I refrigerate the cream for several hours too.

I serve the compote on the cream or separately in a small glass.