I always found that pistachio and raspberry form an irresistible duo, both visually – I love the soft green and deep pink blend – and from a culinary perspective. In this recipe, the sweetness of the pistachio is enhanced by the tangy flavor of raspberry. This chia pudding is perfect for an energizing breakfast, a pretty dessert or fresh snack.
You are certainly familiar with chia seeds, these tiny grains whose particularity is to release a slimy substance when soaked in a fluid. Psyllium husk, used in this recipe to make the raspberry jelly, has similar properties . The difference being that chia mucilage has a creamy texture, while psyllium husk’s has a texture closeer to gelatin or agar, without requiring any cooking.
As I hate to heat up fruit, because I find it gives it an acidic flavor, psyllium husk seemed perfectly suitable to me for making a raw raspberry gelly. Psyllium is a plant from India and Iran, it is laxative, facilitates bowel transit and has a beneficial effect on cholesterol blood levels. Raspberries are rich in antioxidants, vitamin C and manganese. Eating them raw will allow you to get the most out of their nutritional benefits.
Chia seeds are fiber and omega-3 rich. In this recipe, they are combined with pistachio – a real superfood, with antioxidants, copper, phosphorus, manganese, vitamin B1, B6, B9, C, and K – to make a creamy and nourishing pudding. You get all the components for a superbreakfast! To make sur you use the best quality pistachio, choose raw and unsalted ones.
This recipe is very simple and quick to prepare, but it requires a little organization because of the pistachios soaking and pudding setting time. The recipe serves 2 to 8 people, depending on whether you serve it for breakfast in two large bowls, or for dessert in smaller glasses.
- 1l filtered water
- 70 gr shelled pistachios, raw, unsalted
- 4 tbsp chia seeds
- 5 tbsp agave syrup
- 500 gr fresh raspberries
- 1 lime
- 1 tbsp phyllium husk
- Soak the pistachios in 500 ml water for 5-8 hours. Drain, discard the soaking water.
- Set aside 10 gr pistachio to decorate your plates. Blend 60 gr pistachios with the remaining 500 ml of water, until you get a light green milk.
- In a container with lid, mix the pistachio milk, chia seeds and 3 tablespoons of agave syrup.
- Close the container and refrigerate overnight, or until the pudding is set.
- Sieve 400 gr raspberries to get a seedless puree.
- Squeeze the lime.
- In a bowl, whisk the lime juice, psyllium husk, raspberry puree and 2 tablespoons agave syrup.
- Make the pudding into bowls or small glasses. Be creative, alternate layers of fresh raspberries, raspberry jelly and pistachio pudding. Decorate with the remaining raspberries and pistachios. Dish out immediately, or keep the dish in the fridge.