(3 servings)
Put the coconut milk, chia seeds and syrup in a bowl. Stir well and allow to rest for 10 minutes.
Then distribute into 3 glasses or bowls and refrigerate for 4 hours.
When serving, add rough bindweed fruit on top.
Pear and blueberry crumble
SUGAR FREE STRAWBERRY MOUSSE MAGNUM COVERED IN WHITE CHOCOLATE
Blueberry, strawberry, and raspberry tricolor jelly
MERINGUE, VANILLA AND RASPBERRY FROZEN DESSERT
CHOCOLATE AND RASPBERRY VOLCANO
MASCARPONE AND BERRY TRIFLE
Physalis flan
HOMEMADE DULCE DE LECHE MOUSSE WITH RASPBERRIES
Cherry sponge cake
RASPBERRY CRUMBLE
