Persimmon and chia pudding
Persimmon is a very sweet fruit, so it should be consumed in moderation. Its season is autumn and this is where this dessert, snack or breakfast should be consumed. The soaked chia seed will be very useful for the regulation of bowel movement and to delay the absorption of the natural sugar present in the persimmon!
Print Recipe
Persimmon and chia pudding
Ingredients
- 8 tbsp chia seeds
- 3 cups apple juice
- 1 lemon zest
- 2 tea spoons agar-agar powder
- 5 persimmon
- cinnamon powder
- 1 leave mint optional
- 50 gr rice syrup optional
Ingredients
- 8 tbsp chia seeds
- 3 cups apple juice
- 1 lemon zest
- 2 tea spoons agar-agar powder
- 5 persimmon
- cinnamon powder
- 1 leave mint optional
- 50 gr rice syrup optional
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Instructions
Grab 4 cups and place 2 tablespoons of chia seeds in each of them.
Then pour over each, 1/2 cup of apple juice with lemon zest. Stir and let stand until the chia absorbs the apple juice completely and forms a kind of gelatin. If the juice is hot the chia absorbs it faster.
In a saucepan place the remaining apple juice with the agar-agar and stir until it melts completly. Bring it boil stirring occasionally. Turn off 2 to 3 minutes after boiling.
Aside, wash the persimmons and cut them into pieces. Blend it with the mint leaves. If you like sweets too much, or you're preparing it for people who are used to eat sugar, then you can add some rice syrup and blend it as well.
When it is homogenous incorporate the apple juice with agar-agar preparation along with a little more lemon zest. Stir it with a spoon until combined.
Spread this preparation over the cups whith chia already gelled and take to refrigerator. When fresh, serve it sprinkled with cinnamon powder.
Recipe Notes
If you want smaller doses, you can choose smaller cups and increase their number.
I love this pudding as snack, dessert or even as breakfast whenever I want a sweet shot to wake me up! 😉
