About the Recipe
Chia seeds offer a beautiful texture in their own right but once they've had some time to soak they bring an almost gelatin like binding effect to this dish.
These - or varieties of - almost always are a summer staple.
For the chia pudding
400g/14oz of full-fat crème fraîche (preferably organic)
6 tbsp chia seeds (available from health food stores)
2 tbsp vanilla extract
4 tsp honey, preferably raw, to taste
20 drops pure stevia extract (available from health food stores)
small handful toasted desiccated coconut or chopped almonds
½ unwaxed orange, grated zest only
Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.
Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.
To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest.