Chia seeds

Ingredients

• 250 g of chia seeds
• 2 litres of water
• 750 g of fresh peas
• 3 tablespoons of passion fruit jelly
• 200 g of cane sugar
• 150 g of coconut sugar
• 4-5 plantain leaves

Bring 1 litre of water to a boil, then reduce the heat and let it simmer for 20 minutes. Afterwards, stir regularly to prevent the mixture from forming lumps.

To prepare the chia seed pudding, pour 1/2 cup of hot water into a bowl, add the chia seeds, and let it sit for 2 hours to allow them to swell and become well hydrated.

When the young jackfruit are soft and yielding, add 150g of coconut sugar and simmer for 10 minutes, allowing the jackfruit to absorb the sugar well. Turn off the heat.

Prepare the sprouts: cut them into slices about 1 cm thick, remove the green skin, soak them for 15 minutes in salted water, rinse them 4-5 times with cold water, cut them into small pieces, briefly blanch them in boiling water, immediately remove them and plunge them into cold water with ice to maintain their crisp texture.

Heat 1 liter of water with 200g of cane sugar until it boils, then add the elderflowers. Simmer until the sugar is completely dissolved, then turn off the heat.

When the custard is still warm, add the passion fruit jelly. Allow it to cool completely before adding the chia seeds to prevent them from expanding too quickly.