Blueberry Orange Chilled Bowl

Ingredients

• 500 g Blueberries
• 1 large organic orange
• 1 Vanilla bean
• 1 EL rice syrup
• 2 TL xanthan gum
• 60 g almond slivers (4 EL)
• 60 g thick milk (3.5% fat)

Instructions

1. 1.

   Rinse the blueberries, wash and pat dry. Peel the orange hot, grate it, finely grate 1 tsp of zest and squeeze out the juice. Split the vanilla bean lengthwise and scrape the seeds with a knife.

2. 2.

   In a pot combine 300 g blueberries, orange zest and juice, vanilla seeds and bean with 300 ml water and rice syrup; bring to a boil once. Then cover and simmer over low heat for about 10 minutes.

3. 3.

   Strain everything through a fine sieve into a clean pot. Stir in the xanthan gum, bring back to a boil and simmer until the soup slightly thickens. Remove from heat and let cool for 30 minutes.

4. 4.

   Add the remaining blueberries and keep covered for at least 2 hours to chill thoroughly. Meanwhile toast almonds in a hot pan without oil over medium heat for 3 minutes.

5. 5.

   Serve the chilled bowl in deep plates. Place 1 EL of thick milk in the center, spread star‑shaped, and garnish with almonds.