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
Peanut and banana cream
Strawberry puree
To serve & decorate
Utensils
2 jars (each approx. 500 ml)
How it's done
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Chia pudding
In a bowl, thoroughly mix the chia seeds with the almond drink, vanilla paste and maple syrup. Cover and leave to swell up in the fridge, ideally overnight.
Peanut and banana cream
Finely mash the bananas with a fork. Add all the other ingredients up to and including the almond drink, mix well. Refrigerate until needed.
Strawberry puree
Place the strawberries in a pan along with all the other ingredients up to and including the vanilla paste, bring to the boil, reduce the heat, simmer over a medium heat for approx. 10 mins. Remove from the heat, puree until smooth, leave to cool.
To serve & decorate
Give the chia pudding another thorough stir, divide between the jars. Top with the strawberry puree and then the peanut and banana cream. Decorate with the strawberries and peanuts.
| Tip: | I always make my own peanut butter. All you need is a high-power blender or food processor. Simply roast the unsalted peanuts for approx. 10 mins. in an oven preheated to 180°C (fan), then transfer them to a blender or food processor and blend for 7-10 mins. to make a smooth peanut butter. The oil in the nuts separates, giving the nut mixture a wonderfully creamy texture; there is no need for any additional oil, sugar or additives. The peanut butter will keep in a sealed jar at room temperature for min. 3-4 weeks. |
|---|---|
| Shelf life: | The chia pudding can be kept in a sealed container in the fridge for up to 2 days. The puree will last 3-4 days. |
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