Page 53 - Café 24-7 recipes

Ingredients

Qty Ingredients
Method – Chia Pudding:
300g Chia Co. White Chia Seeds
1. Place chia seeds and cinnamon in bowl.
10g Cinnamon
2. Add almond milk and maple syrup,
1.25L So Good Unsweetened Almond Milk
whisking to combine well, set aside.
50g Bingo Maple Syrup
3. Chia pudding will begin to thicken, stir in
650g Unsweetened Natural Coconut Yoghurt 5-minute intervals a further 2 times.

4. Add required amount of star anise, placing
1.5Kg Fruit Compote (Refer to separate recipe)
on top of pudding just below surface.
300g Adelia Fine Foods Gluten Free Muesli
Cover pudding and refrigerate AT LEAST 4
1 Star Anise
hours prior to serving, ideally prepared the

10 16oz Enviroware Dessert Pot & Lids day/night before.

10 60mL Sauce Portion Container & Lids
To build dish:

Fruit Compote 1. Pre-portion muesli into 60mL sauce portion

containers.
Qty Ingredients
2. Pipe 150g pudding into dessert pot.
750g SPC Diced Apple
3. Top with coconut yoghurt and then fruit
Servings: 10
750g Creative Chef Frozen Blueberries compote.
4. Place muesli on top of fruit compote in the
Serving Size: 395gm Method – Fruit Compote: centre.

1. Place berries and apple in bowl and mix 5. Label.
Shelf Life: 5 days through well with gloved hands.
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2. Refrigerate until ready to construct dish.