Chia and Yogurt Puddings with Berries

• gelatin↗2 sheets
• whole milk↗300ml ml
• white chia seeds↗45g g
• vanilla extract↗2 tsp
• bio yogurt↗300ml ml
• mixed berries320g g

  (used blueberries, strawberries and raspberries), halved

• mint leaves↗handful small

Step-by-step instructions

1. 1

   In the evening, place the gelatin in a bowl with cold water. Warm the milk with the white chia seeds and vanilla extract in a saucepan, stirring over low heat until the seeds soften. Remove from heat. Squeeze the gelatin to remove excess water, then stir it into the warm milk until dissolved. Add the bio‑yogurt, then pour the mixture into four mini‑cups or ramekins (about 175 ml each), sprinkled with a little water. Cover and chill.

2. 2

   Blend a quarter of the mixed berries in a bowl using a hand blender until smooth to make a sauce. Cover and chill together with the remaining berries until breakfast.

3. 3

   To serve, run a knife around the inner edge of the molds to loosen, then invert onto plates. Drizzle with berry sauce and sprinkle the remaining berries and mint leaves. Store in the refrigerator for up to one day.