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Chia-Fruit Mousse https://www.metro.ca/userfiles/image/recipes/mousse-au-chia-et-fruits-10048.jpg PT10M PT00M PT12H10M
Grind the chia seeds in a clean coffee grinder until reduced to a fine powder (the original 1/3 of a cup of whole chia seeds will give you ½ cup of ground seeds powder).Transfer the ground chia seeds in the bowl of a food processor.Add the almond milk, maple syrup, the raspberries and the blackberries.Mix well until a fine purée is formed.Transfer to a bowl.In another bowl, beat the egg white until stiff and gently fold into the chia and fruit mixture.Transfer into 6 ramekins, cover and let them rest in the refrigerator from 4 to 12 hours.Just before serving, garnish with the fresh fruits and the roasted coconut and almonds.
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1/3 cup (80 mL) whole black chia seeds 1 cup (250 mL) vanilla flavored almond milk 2 Tbsp. (30 mL) maple syrup or 1 Tbsp. (15 mL) date paste 1/4 cup (65 mL) fresh raspberries, washed and patted dry 1/4 cup (65 ml) fresh blackberries, washed and patted dry 1 egg whites
Chia-Fruit Mousse

Chia-Fruit Mousse

Rate this recipe
1 Vote
6
ramekins
0:10
Preparation
0:00
COOKING
12:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    whole black chia seeds
  • 1 cup
    (250 mL)
    vanilla flavored almond milk
  • 2 Tbsp.
    (30 mL)
    maple syrup or 1 Tbsp. (15 mL) date paste
  • 1/4 cup
    (65 mL)
    fresh raspberries, washed and patted dry
  • 1/4 cup
    (65 ml)
    fresh blackberries, washed and patted dry
  • 1
    egg whites
  • garnish

  • 1/2 cup
    (125 mL)
    raspberries and blackberries, washed and patted dry
  • 1/3 cup
    (80 mL)
    shaved coconut and slivered almonds, roasted
Imprimer ma sélection

Preparation

Grind the chia seeds in a clean coffee grinder until reduced to a fine powder (the original 1/3 of a cup of whole chia seeds will give you ½ cup of ground seeds powder).

Transfer the ground chia seeds in the bowl of a food processor.

Add the almond milk, maple syrup, the raspberries and the blackberries.

Mix well until a fine purée is formed.

Transfer to a bowl.

In another bowl, beat the egg white until stiff and gently fold into the chia and fruit mixture.

Transfer into 6 ramekins, cover and let them rest in the refrigerator from 4 to 12 hours.

Just before serving, garnish with the fresh fruits and the roasted coconut and almonds.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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