Griotte Cherry Puddings with Vanilla Almond Cream

Recipe by Julie Le Clerc.

Griotte Cherry Puddings with Vanilla Almond Cream

Serves 6

Vanilla almond cream:
½ cup raw Marcona almonds
½ cup cold water
1 tsp vanilla paste or extract
1 Tbsp maple syrup

Griotte cherry puddings:
½ cup cold water
4 Tbsp chia seeds
330g jar Sabarot griottes (morello cherries)
2 tsp 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 their 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.