Ingredients
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MANDARIN/TANGERINE PUREE
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500 g of Mandarin
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to taste Honey
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to taste Apple sauce (unsweetened)
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CHIA PUDDING
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250 ml of Coconut milk
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250 ml of Water
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50 g of Chia seeds
Directions
Berries and fruits typically come to an end during the late autumn and winter seasons, while citrus fruits come into their prime. The chia pudding turns out really well with mandarin/tangerine puree. The chia pudding has a delicate and fairly neutral flavor, while the mandarin/tangerine puree is a bright mixture of sweet and sour with a hint of citrus bitterness. It’s so delicious and unusual!
You should try it!
Bon Appétit!
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Steps
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1
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MANDARIN/TANGERINE PUREEPeel the mandarins/tangerines from the outer skin and process the mandarin/tangerine cloves in a food processor until you get a liquid puree or smoothie consistency. Then, transfer the mixture into a saucepan and simmer for several minutes at high heat until the mixture becomes thicker and has a richer flavor. If the mandarins/tangerines are not very sweet, you can add a little honey to taste. If the citrus flavor or bitterness is too intense, you can add some sugar-free apple puree (sauce). |
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2
Done
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CHIA PUDDINGWe use thick, full fat coconut milk. Mix it with water, add chia seeds and stir with a whisk. Let them stand for 5 minutes for the seeds to swell, then stir them again with a whisk to prevent seeds from sticking together at the beginning of the swelling process. Let them stand for another 10 to 15 minutes and stir again. Leave the chia seeds to set at room temperature until the seeds are evenly distributed for about 30 minutes. Now place the pudding into cups, top it with the mandarin/tangerine puree and leave in the fridge overnight or at least for 4 hours. In the morning, the consistency of the pudding will be perfect! |
