Raspberry Chia Pudding

Instructions

1. Step 1

   Place 200 gr of the raspberries in the mixing bowl and mash them into a coarse purée.

   Ingredients used: 200.0 gr Raspberry

   Cookware: fork, mixing bowl

2. Step 2

   Add the whole milk, chia seeds, maple syrup, vanilla extract, and salt. Whisk until evenly combined.

   Ingredients used: 80.0 gr Chia Seed, 1.0 gr Fine Salt, 30.0 ml Maple Syrup, 5.0 ml Vanilla Extract, 480.0 ml Whole Milk

   Cookware: mixing bowl, whisk

3. Step 3

   Refrigerate the mixture for 10 minutes, then whisk again to break up any clumps.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, whisk

4. Step 4

   Cover and refrigerate until thickened, about 4 hours.

   Timer: 240 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Divide the pudding among serving jars and top with the remaining 50 gr of raspberries.

   Ingredients used: 50.0 gr Raspberry

   Cookware: four serving jars or bowls