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The story of this recipe is one of evolution.. I started out wanting to make a raw panna cotta, but right off the bat I over-processed my kelp paste. So instead of a “strong” form it had the consistency that reminded me of soft custard. I didn’t want to throw it away and I couldn’t leave well enough alone, so, I stirred in some chia seeds and placed it in the fridge overnight.
In the morning there it was; what looked just like tapioca! I couldn’t have planned this recipe any better had I tried from the get-go. It was exactly what I had been searching for for some time and here I “stumbled” upon it.
The title really says it all. It has the texture of a custard and a tapioca, there’s the creamy sweetness of a custard and the … shoot, I am struggling to find the right words to give this dessert the justice that it deserves. Plus the rhubarb and strawberries on top, give it a sweet and sour balance that marries it all together.
This recipe can be made without the kelp paste since chia seeds have a jelly property all by themselves, but there is a another element that the kelp paste added that I can’t quite put my finger on.
It gave it that custard texture that I spoke about above, but not only that, kelp paste has some really amazing health properties and isn’t that why we eat clean, raw foods? To increase the nutrients of that which we eat? Well, that and great taste :)
Alternatively, if you don’t want to make kelp paste, can’t find it locally, or just don’t have the time, you can use full-fat coconut milk. It won’t be quite as thick but it really tastes amazing as well. It’s good to have options. Don’t you agree?! I hope you enjoy this recipe. Many blessings, amie sue