Chia Pudding with Raspberry Foam
Ingredients
Chia pudding
- 1L plant-based milk
- 110g chia seeds
- 2 tsp matcha powder
Raspberry foam
- 50g yumgofood or aquafaba + a pinch of cream of tartar
- 2 tbsp sugar
- 1-2 tbsp raspberry coulis
Preparation
In a bowl, add the milk, the matcha powder, and the chia seeds. Stir, leave it for 10 minutes and stir again. Place the bowl in the fridge overnight.
When ready to serve, for the raspberry foam: Place Yumgo or aquafaba in a large mixing bowl with the cream of tartar. Whip on high speed until the aquafaba becomes fluffy and thick, about 5-8 minutes.
Once thick, add 1 tablespoon of sugar and whip it in.
Then, add the other teaspoon and whip until incorporated.
Finally, pour the raspberry coulis and continue to whip until it is mixed through.
Fill the glasses with the chia pudding, top them with the raspberry foam, and serve.
