Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pudding
To grill the peaches
Linseed crisps
To serve
How it's done
Pudding
To make the pudding, puree the raspberries with a hand blender. Stir in the chia seeds and coconut flakes. Pour in the rice drink, mix well. Cover and refrigerate for approx. 1 hr. to achieve a pudding-like consistency.
To grill the peaches
Halve and pit the peaches, sprinkle the cut sides with salt, leave to stand for approx. 5 mins. Heat up the griddle, briefly grill the peaches cut side down.
Linseed crisps
Mix the linseed with the potato starch, pour in the boiling water, mix well. Spread the mixture thinly onto a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 150°C. Allow to cool a little, break the mixture into crisps.
To serve
Divide the pudding into 4 glasses, spoon the almond cream on top. Arrange the peach halves and blueberries on top, garnish with peppermint and linseed crisps.
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