GORDON RAMSAY RECIPES

Only two ingredients for the base and a lot of imagination to make this preparation beautiful and good from breakfast to dessert

From breakfast until after dinner the chia pudding is the easy, fresh and light dessert you were looking for. We do this with the figs?

What is chia pudding?

Chia pudding is a pudding which is prepared without cooking and with only two ingredients: i Chia seeds and the milk.
Just mix them and store them in the refrigerator for a few hours to get this delicate and light cream perfect for breakfast or even for a spoon dessert.

Magic seeds

THE Chia seeds they are amazing because not only do they have many nutritional properties, but they can be used in a variety of ways.
For example replace the eggs in vegan recipes because they have a thickening power. Chopped and immersed in water, they release a gel that has the same consistency as egg white.
For the same reason they can be used to prepare the chia pudding. In fact, mixed with milk they transform it into a cream.
Finally, they can be added to soups, salads, smoothies, and bowl of fruit and yogurt for breakfast, as a crunchy and nutritious part.

Chia pudding recipe

To prepare the chia pudding you must first mix it 30 g of chia seeds with 200 ml of milk, preferably vegetable.
You can also use cow's milk or even simply water, but we suggest the vegetable milk with almond because it is very tasty and particularly creamy.
Let this mixture rest in the refrigerator overnight and in the morning compose your bowl of chia pudding or make small bowls for several people.
You can sweeten with honey, agave or maple syrup, but if you add figs it will be naturally sweet.

Fresh or caramelized figs

This chia pudding with figs it is a delicious dessert in the summer and you can simply prepare it with fresh figs for breakfast or with caramelized figs for an after meal to serve to friends.
You can make cups alternating layers of chia pudding and plain yogurt, or to the taste of your choice, and complete everything with raspberries and chopped almonds.

The perfect breakfast

For an energetic awakening we suggest you mix chia pudding with your favorite yogurt to make it even more nutritious and add a protein part.
You can also enrich it with i oatmeal to have a mix between a Porridge and a pudding.
Complete with plenty of fresh fruit and dried fruit grains because a crunchy part cannot be missing.

In New York we discovered an ingredient that changes everything: coconut milk. And here is our recipe with lots of tips

I have prepared the thousand times chia pudding for breakfast and snack, but never, I never say I had made a good one like the one I tasted a couple of weeks ago in New York in a delightful little place south of Manhattan.
The special ingredient was the coconut milk.
Needless to say, as soon as I returned to Italy I ran to the supermarket to buy all the supplies to do it and so here is my recipe.

Only three ingredients

The label of the jar that contained this delight reported only three ingredients: coconut milk, chia seeds and agave syrup as a sweetener. Then there were raspberries as decoration.
It was not specified which coconut milk was used, whether dense or very liquid, so I doubted I did a mix of the two.
My advice is to do not use the canned one which is practically almost butter / cream because the fats are concentrated and separated from the liquid part. That's perfect for making coconut whipped cream, which I'll maybe tell you in another recipe.
The ideal is the combination of the one in tetra packs that is generally used for desserts, mixed with the vegetable one for breakfast which is very watery and tasteless.

chia-pudding-to-coconut

My recipe for chia pudding with coconut milk

Ingredients

(use any glass as a measuring cup)
Half a glass of chia seeds
Half a glass of liquid coconut milk
Half a glass of thick coconut milk
2-3 tablespoons of agave syrup
Fresh raspberries to decorate

Method

Pour all the ingredients, except the raspberries, into a glass jar with the lid.
Stir and then close properly.
Shake the mixture for a couple of minutes and then let it rest in the refrigerator for at least three hours.
I usually prepare it in the evening before going to bed so it's ready in the morning.
After this time the chia seeds will have released a sort of gel that will make everything soft and creamy like a pudding.
Prepare two single-portion cups and decorate the pudding with fresh raspberries.

More or less creamy depends on you

I like it quite creamy, then scarce with milk. Half a glass yes, but not really.
If you want it lighter instead the half glass must be abundant.
I would not say "by eye" because it would be unprofessional, but I will say "feeling", so to speak.

If I don't have the agave?

Coconut milk is already very tasty if you choose one of excellent quality, but if you want to add a little sweetness and you don't have agave syrup you can use the honey or, much better, it Maple syrup.
But be careful not to overdo it with the quantities because the agave has a very delicate taste while the honey is much more intense syrup.

A greedy variant

To turn chia pudding into a real dessert to end a meal I suggest you add a little teaspoon of bitter cocoa in the mixture before placing it in the refrigerator and decorating with raspberries, dark chocolate chips is coconut flakes.

Gordon Ramsay Recipes

Tag: chia

Chia pudding with figs: the magic summer pudding – Italian Cuisine