Chia blueberry pudding and rhubarb stew
Product(s) used
Blueberry Soya yogurt alternative 400g
Ingredients
Chia pudding
850 ml Calcium Soya Drink
160 g Sojade blueberries 400g
150 g chia seeds
1 full tsp powdered vanilla
80 ml maple syrup
Rhubarb stew
1 kg rhubarb stems
120 g cane sugar
1 level tbsp of ground cinnamon
Method
In a bowl, mix the boisson au soja calcium Sojade with the Sojade myrtilles.
Add the chia seeds, powdered vanilla and maple syrup. Mix well until you obtain a homogenous preparation and pour into verrine glasses or other recipients.
Reserve in the refrigerator from 6 to 8 hours or preferably leave overnight.
Peel the rhubarb stems and cut into sections.
In a saucepan, distribute the rhubarb sections with a base of water, the cane sugar and cinnamon. Cook on medium heat for 15 to 25 minutes until the preparation takes the consistency of a stew. Add some sugar if necessary and according to taste. Let it cool and reserve in the refrigerator until it is time to serve.
When serving, take the verrine glasses out of the refrigerator and garnish with rhubarb stew.
Enjoy chilled.
