Strawberry Chia Cup

Strawberry Chia Cup - Bruno Albouze - The Real Deal

Strawberry Chia Cup Recipe / Serves ≈ 4.
0.8 cup (200g) almond milk
0.8 cup (200g) coconut milk (canned)
3 Tbsp (40g) chia seeds
3 Tbsp (40g) blue agave syrup (to taste)
1 tsp (5g) vanilla extract or paste (optional)
1 lime zest
1/2 lime juice.
1 lb. (450g) strawberry, diced
1 ea. mango, diced
Blue agave syrup to taste.
Poached Meyer lemons (optional).
Lemon verbena or mint leaves
Lime zest.
Other fruits can be used such as peach, nectarine, blueberry, raspberry, pineaple, papaya…

Mix all ingredients together and chill overnight to thicken. Begin with a layer of diced fruits, add chia mixture and garnish with more fruits, poached lemons, lemon verbena greens and lime zest. Chill a couple of hours before serving. Enjoy!

Poached Meyer Lemon (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.
Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook very slowly for 4 to 5 hours at 195ºF (85/90ºC). Once poached through, drain the lemons. Lemon wedges can also be poached using the sous-vide method at 160ºF (70ºC).
Save up syrup and cook it to 218ºF (103ºC) – Let cool and pour over the poached lemons to cover. Wrap up and store in the refrigerator for months.

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