chia-feature

How To Make Coconut Set Chia – A Dessert by Bisma Eight Visiting Chef Jesse McTavish

Bisma Eight is a boutique hotel experience set within the natural and cultural heart of Ubud. Rooted in the artisan heritage of central Bali, Bisma Eight invokes not only a sense of place, but a feeling of home and amazing cooking.

Here is a sensational Cocunut Set Chia recipe from Bisma Eight’s Visiting Chef Jesse McTavish.

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JesseMcTavish
Jesse McTavish

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COCONUT SET CHIA WITH MANGO, MACADAMIA, LOCAL BERRIES, ROSE CONFETTI AND BURNT MAPLE

PREPARATION FOR COCONUT SET CHIA

* 50G CHIA SEEDS

* 200ML COCONUT MILK

* 100ML WATER

* 50G AGAVE NECTAR

* ½ VANILLA BEAN

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METHOD

WARM THE COCONUT MILK, WATER, AGAVE, VANILLA POD TO 40ºC. ADD CHIA TO THE LIQUID AND WHISK TO AVOID LUMPS FORMING. SET MIXTURE IN REFRIGERATOR FOR 1 HR.

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BURNT MAPLE

PLACE 200ML OF PURE MAPLE SYRUP INTO A STAINLESS STEEL TRAY AND CARAMELIZE WITH A BLOWTORCH UNTIL BURNT CRYSTALIZED SPOTS APPEAR. STRAIN THE LIQUID AND SET SIDE TO COOL.

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TO ASSEMBLE

* FRESH MANGO

* TOASTED COCONUT

* ROASTED MACADAMIA NUTS

* EDIBLE FLOWERS

* MICRO HERB (MICRO LEMON BALM)

* STRAWBERRIES

* BLUEBERRIES

* RASPBERRIES

* DEHYDRATED ROSE PETALS (CRUSHED)

PLACE CHIA IN A BOWL, TOP WITH DICED MANGO, COCONUT, MACADAMIA, BERRIES, ROSE CONFETTI, MICRO HERBS AND FLOWERS. SURROUND THE CHIA WITH BURNT MAPLE SYRUP.

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IMAGES COURTESY OF BISMA EIGHT

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ABOUT BISMA EIGHT 

From their team to their amenities to their suites, Bisma Eight (Jalan Bisma, Ubud, Bali,+62 361 4792888) has been mindfully crafted to encourage an atmosphere of relaxation and immersion. All of the Bisma Eight moments blend seamlessly into one another to form an Ubud experience unlike any other.

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