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 & almond pudding
Mango & cherry crème
Serving & topping
How it's done
Chia & almond pudding
Combine the chia seeds, almond milk and maple syrup in a bowl, mix well. Refrigerate for at least 2 hrs. (or ideally overnight). The chia seeds will swell to around 9 times their original size.
Mango & cherry crème
In a blender/food processor, mix the mango flesh with the cherries, lime juice and ice cubes until smooth (for a little more sweetness, add 2-3 tsp of maple syrup or honey). Divide the crème into 2 bowls.
Serving & topping
Stir the chia pudding again thoroughly, spoon onto the mango crème, break up the slightly defrosted raspberries straight over the bowls and scatter over the pudding. Different berries and/or cherries could be used as a topping.
| Tip: | For the mango, it's worth buying a Primagusto mango. It should be very soft, with a nice, sweet smell. |
|---|---|
| Tip: | Instead of fresh cherries, frozen and slightly defrosted cherries can be used. As these are often less sweet than fresh cherries, you may need to add a little more sweetness to taste. |
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