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GAZİ RECIPES & FOOD VIDEOS

Mini pavlova in a glass

Difficulty Level
Veggie
  • For 4–6 servings

    For the pudding

    150 g GAZİ natural yogurt
    100 ml coconut milk
    50 ml GAZİ UHT milk
    40 g chia seeds
    1 tbsp maple syrup

    For the pesto

    1 bunch mint leaves (equivalent to 35 g mint leaves)
    25 g pistachios
    Zest of ½ organic lemon
    50 ml pistachio oil
    50 ml orange juice
    2 tbsp maple syrup

    For the mango

    1 mango (about 250 g)
    1 tbsp maple syrup
    1 dash lemon juice
  • Preparation

    1. The day before serving, combine the yoghurt, coconut milk and UHT milk in a bowl. Add in the chia seeds and the maple syrup and then pour the pudding into dessert glasses. Let sit in the fridge for 8 hours, preferably overnight.

    2. For the pesto, pick the mint leaves, wash them and shake them dry. Set aside some beautiful leaves for the garnish. Lightly toast the pistachio nuts in a non-stick pan without oil for 3-4 minutes. Mix the mint, pistachios, lemon zest, pistachio oil, orange juice and maple syrup in a high-sided bowl using the immersion blender until creamy.

    3. Peel the mango and dice the fruit. Marinate in a bowl with maple syrup and lemon juice.

    4. Place the mango cubes on the pudding, sprinkle with the mint pesto and garnish with the remaining mint. Serve.

    TIP: You can also use papaya instead of mango.

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