Fresh, fruity and incredibly delicious. This fabulous recipe by Julie Le Clerc embodies the sharpness of Griottes with nutty Marcona almonds and sweet maple syrup. Conveniently vegan, enjoy it alongside sweet olive oil tortas for a delightful treat.

Serves 6

Vanilla almond cream:
½ cup raw Marcona almonds
½ cup cold water
1 teaspoon Heilala vanilla paste or extract
1 tablespoon Escuminac maple syrup

Griotte cherry puddings:
½ cup cold water
4 tablespoons chia seeds
330g jar Griottes (morello cherries)
2 teaspoons Heilala vanilla extract
Fresh mint leaves, to garnish
Ines Rosales sweet olive oil tortas, to serve

You will need to start this recipe the day before serving.

Combine the chia seeds and water in a small bowl and leave to swell for 15 minutes. Place the Griottes and liquid into a medium bowl. Once the chia mixture is gel-like, stir this into the Griottes along with the vanilla. Cover and leave in the fridge overnight – the mixture will continue to thicken.

Place the almonds in a small bowl, cover with cold water and leave to soak overnight in the fridge.

Next day, drain the almonds and discard water. Place almonds in a high-speed blender or food processor. Add ½ cup clean cold water, the vanilla and maple syrup. Blend or process until smooth and creamy. Chill until needed.

When ready to serve, spoon the cherry chia pudding into serving glasses, dividing it evenly. Top with a dollop of vanilla almond cream and decorate with mint leaves. Serve with sweet olive oil tortas on the side.

Recipe by Julie Le Clerc



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