Ayurvedic cuisine: raspberry, coconut and chia-seed
Elior has called on the expert culinary advice of chef France Franco, a specialist in Ayurvedic cuisine. Here is one of her recipes.
Ingredients for 4 persons
- 150g of raspberries
- 400ml of coconut milk
- 30g of chia seeds
- 10g of brown sugar
- 4g of ground cardamom
- Pour the coconut milk, brown sugar, cardamom and raspberries into the blender bowl
- Mix until the consistency is smooth, then filter through a colander to remove the seeds
- Pour into a bowl
- Sprinkle the chia seeds over the mixture stirring constantly to avoid lumps from forming
- Pour into individual transparent glasses and let set for at least 2 hours in the fridge
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