Vegan Pistachio Custard with Cardamom, Strawberries and Golden Chlorella 🌱

Have you ever had chlorella? I hadn’t, until dear Christina from Alver asked me, if I wanted to give their Golden Chlorella a go. I’d heard a lot about its positive properties – this algae is packed with vitamins, minerals and antioxidants – and possible health benefits – among other things, this super food is said to be very nutritious, detoxifying, immune response enhancing and cholesterol lowering. But I’d also read about the peculiar taste and possible side effects in relation to an upset stomach. I was correspondingly excited try it out. As I’ve only been using it for a very short time, I’m not yet in the position to judge on its merits. Taste wise, though, incorporating it in a sweet treat featuring pistachios, cardamom and strawberries was a success.

Pistachio custard: Whip one part of crema di pistacchio with two parts soy cream until fluffy. Enrich with 5 g Golden Chlorella per serving and taste with crushed cardamom to your liking.

Pistachio crumble: Mix together equal parts of crema di pistacchio and wheat flour. Taste with crushed cardamom to your liking. Crumble and bake for 7 minutes at 180°C.

Assembly: On a bed of custard, arrange crumbles, crushed pistachios, spheres of fresh strawberries and slices of dried strawberries. Decorate with strawberry leaves and daisies.

One Comment Add yours

  1. beetsnbalance says:

    This looks amazing!

    Like

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