1. Remove cheese from refrigerator one hour before using to come to
room temperature and thus mix more easily.
2. Strain raspberries to remove seeds.
3. Hydrate chia seeds, until all liquid is absorbed, with 3 fl oz raspberry
juice.
4. Hydrate gelatin with 1⅔ fl oz cold water. Once hydrated, heat in microwave oven for a while to dilute.
5. Prepare Italian meringue with the egg whites and sugar (recipe page 153).
6. Combine ⅓ meringue with the cream cheese.
7. Combine gelatin with raspberry pulp, then add the cheese and meringue mixture, and finally the remaining meringue and hydrated chia
seeds.
8. Place in dessert cups and chill at least 3 hours. Decorate with mint
leaves and serve.
It includes many delicious recipes besides valuable information about Chia, its uses and benefits.
Enter section "indeces" to know more about the contents of the book.
1¼........................................ cups drained canned or frozen raspberries
2½ .......................................................................................Tbsp chia seeds
⅓ oz (1½ envelope) ........................................unflavored gelatin powder
4 ....................................................................................................Tbsp water
3 ..........................................................................................egg whites, large
1 ..................................................................................cup granulated sugar
The recipes contained in this book are the result of an exhaustive and diligent gastronomic investigation.
* To understand the data shown in the table on the right "Per serving" see also table of nutrient.
