Serves 6Lemon Pancake Ingredients
Chia Jam Method
Place the raspberries, rice malt syrup and lemon juice into a small saucepan.
On low, gently heat until raspberries have thawed, and syrup has melted, gently combine, just before it starts to boil take off heat and allow to cool for 5 mins.
Add chia seeds, combine well.
Pour into a airtight jar and allow to cool completely before placing into fridge. It will thicken slightly as it cools down.
You will need 6 glasses, I used stemless wine glasses.
Start by placing the solid part of the coconut cream into a bowl and whisk, if using the liqueur add this in too, whisk for a few minutes until light and fluffy.
Start Layering glasses with Chia jam, custard, pancakes, (tear pancakes into pieces) more chia jam, whipped cream, fresh berries, and so on until you reach the top, finish off by piping a little whipped cream on top.
Decorate with gingerbread and red currants.
Serve and enjoy!