Warm Chia Porridge With Hot Vanilla Poached Clemengold, Cream and Caramelised Macadamia Nuts

Revamp breakfast with these overnight pudding pots that are topped with a rich Clemengold cream and poached Clemengold slices, plus a quick macadamia nut brittle for crunch
Warm Chia Porridge With Hot Vanilla Poached Clemengold, Cream and Caramelised Macadamia Nuts
Warm Chia Porridge With Hot Vanilla Poached Clemengold, Cream and Caramelised Macadamia Nuts
September 30, 2019
Preparation Time 15 minutes
Cooking Time 5 minutes
Serves 4

INGREDIENTS

For The Chia Porridge

400ml coconut milk
pinch of salt
50g chia seeds
1 vanilla bean, split in half and seeds scraped

For The Hot Poached ClemenGold Slices

125ml ClemenGold juice
250ml water
45ml caster sugar
1 vanilla bean, split in half and seeds scraped
2 ClemenGolds, peeled and divided into segments

For The ClemenGold Cream

160ml ClemenGold juice + zest of 1 ClemenGold
3 large eggs
1 large egg yolk
165g caster sugar
pinch of salt
170g butter

For The Caramelised Macadamia Nuts

50g macadamia nuts
50g caster sugar

METHOD

  • For the Chia Seed Porridge

  • 1

    Place the coconut milk, salt, chia seeds and vanilla bean seeds in a jar, stir well and refrigerate overnight

  • For The Hot Poached ClemenGold Slices

  • 1

    Place the ClemenGold juice, water, castor sugar and vanilla bean into a saucepan and simmer for 10 minutes. Add the ClemenGold segments and cook for a further 10 minutes

  • For The ClemenGold Cream

  • 1

    Combine the ClemenGold juice, zest, whole eggs, yolk, castor sugar, salt and 1 tablespoon (15 ml) of the butter in the top of a double boiler over a low heat. Whisk continuously until the mixture the starts to thicken; the curd should coat the back of a wooden spoon. Remove from the heat and set aside

  • 2

    Cut the remaining butter into roughly 1 tablespoon-sized pieces. Place the curd into a blender; with it running, add butter 1 tablespoon at a time, blending after each addition and ensuring that it is incorporated before adding the next piece of butter

  • For The Caramelised Macadamia Nuts

  • 1

    Preheat the oven to 180 °C. Spread the macadamia nuts out onto a roasting tray and roast for for 5-7 minutes

  • 2

    Melt the sugar in a saucepan, stirring all the time until the sugar has caramelised. Add the nuts and stir in quickly to coat. Pour onto a sheet of baking paper and allow to cool and set. Chop into pieces when cool and set

  • To Assemble

  • 1

    Warm the chia seed mixture in a saucepan and divide into 4 bowls. Top with the hot poached ClemenGold segments, a dollop of the ClemenGold cream and sprinkle with chopped caramelised macadamia nuts

ALSO TRY

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The pastry for this tart is nutty and flavourful because of the addition of almond flour. Bake the tart till golden, and serve warm with a dollop of fresh cream or a scoop of ice cream