for 4 person

Pudding

125 g	raspberries
80 g	chia seeds
60 g	coconut flakes
2 ½ dl	rice drink

To grill the peaches

2	peaches
2 pinch	salt

Linseed crisps

50 g	linseed
10 g	potato starch
1 ½ dl	water, boiling

To serve

125 g	blueberry
30 g	white almond cream

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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