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
Chia pudding
Mango cream
To serve (with toppings)
How it's done
Chia pudding
Combine the chia seeds, almond milk, vanilla paste and maple syrup in a bowl, mix well. Leave to absorb for approx. 2 hrs. or overnight. Stir well before serving and add 50-100 ml of cold water depending on the consistency.
Mango cream
Freeze the mango pieces for 1-2 hrs. (this guarantees a cold and creamy consistency). Place the frozen mango pieces, ice cubes, matcha powder, vanilla paste and a shot of almond milk into a blending cup, puree until smooth and creamy.
To serve (with toppings)
Place the coconut flakes, maple syrup and salt in a pan and toast until golden brown. Leave to cool.
Divide the chia pudding between four glasses, top with the mango cream and decorate with the toasted coconut flakes and berries.
| Tip: | You can also use another milk of your choice, however almond milk is what makes the chia pudding wonderfully creamy and white. |
|---|---|
| Note: | Make sure you buy a ripe Primagusto mango (Coop) to improve the quality and sweetness of the mango cream. Believe me, the extra 2 francs are worth it! If you can't find one, then mix 1 tbsp of maple syrup into the mango cream. |
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