Layers. [chia pudding • raspberry mango maple sorbet • passion fruit]
It finally feels like winter may be retreating. Had a beautiful, sunny, breezy day yesterday. Even though there’s still snow on the ground (even a few feet in places that don’t get much sun) it’s quickly turning into that fabulous extra season we get here in Vermont: mud season. Oh, you don’t know what mud season is? It’s when all the snow is melting and if you’re lucky enough to live on a private road, it’s probably a dirt road, so…thawing ground + lots of snow melting + mountain roads = you’d better have a 4 wheel drive vehicle or you ain’t goin’ far. Basically like driving through cake batter.
Well, anyway. Here’s today’s rainbow parfait.
Chia seed pudding on the bottom, raspberry mango maple sorbet and fresh passion fruit on top.
I popped this in the freezer for about 10-15 minutes before eating it because I looove the texture that the passion fruit has when it’s slightly frozen. Just don’t leave it in longer than that because the chia pudding doesn’t do well frozen.
Note: chia pudding needs to sit overnight before it’s ready to eat. This is definitely a plan ahead recipe. Also if you’re going to soak your cashews overnight, this becomes a two day project. You can get away with soaking them for 4-6 hours and they’ll be fine.
The chia pudding is a Martha Stewart recipe that I’ve been using for years. It’s simple & undeniably perfect. The only change I made was leaving out the dates and the vanilla beans since I knew I’d be pairing it with the sorbet sweetened with maple syrup.
To make the cashew milk-
1 c raw cashews, soaked at least 2 hours or as long as over night
4 c water
1/8 t salt
1/4 t cinnamon
Of course you could use any milk that you want if you don’t have cashews or you’re short on time. I use ready made almond milk or soy milk for chia pudding if I don’t feel like making my own.
Rinse the cashews well and drain them after soaking.
Add all ingredients, including your rinsed cashews to a high powdered blender.
Blend for 1-2 minutes until completely smooth.
You’ll be left with approximately 4 1/2 cups of milk with this recipe.
I only use 1 cup of milk and it makes 2 servings. Chia pudding is very filling! The milk will last for a week in the fridge so save it and use it for other things. Unless you know you’ll be able to eat that much chia pudding!
To make the pudding:
1 c cashew milk
3 T chia seeds
This is the basic ratio for a thick pudding. You can use 2 c milk and 6 T seeds if you want more, etc…
Whisk the milk and seeds together and let sit out for 15 minutes.
Whisk every few minutes to prevent clumping.
Cover and refrigerate overnight or for 12 hours.
Your pudding will be thick now as the seeds absorb the liquid and become more like a gel.
If you’re not going to make a sorbet, drizzle some maple syrup or honey on top before eating. You’ll need a bit of sweetness as we didn’t sweeten the milk at all.
I made a quick sorbet in my vitamix by blending 1/2 c frozen mango, 1 c frozen raspberries and 3 tablespoons maple syrup until smooth.
One Response to “Layers. [chia pudding • raspberry mango maple sorbet • passion fruit]”
Yum! I have yet to jump on the chia bandwagon, as I tend to be suspicious of new fads. However chia appears to be here to stay and this recipe actually makes me interested in trying some. You have a great blog here, so many interesting recipes.