NUTRITIOUS PUDDING MEDLEY

NUTRITIOUS PUDDING MEDLEY

Creamy tapioca pearls, zesty orange, tropical coconut milk and floral blueberries combine in a single dish to deliver a super nutritious sweet treat that tastes as delectable as it looks. Enjoy a delicious gluten-free dessert finale that is a healthy alternative for anyone watching their dietary cholesterol and saturated fat intake.

Serves 4

INGREDIENTS

Orange tapioca

20 g quick-cook tapioca

4 Navel oranges or 100 ml orange juice

10 g agave syrup

Coconut pudding

125 g coconut milk

10 g agave syrup

10 g lemongrass stalks, crushed to release the flavour

4 g fresh lemon juice

1 g agar-agar

Blueberry ragu

100 g fresh or frozen blueberries

10 g agave syrup

METHOD

Orange tapioca

If using, juice the fresh oranges to obtain 100 ml of juice
On a medium heat, cook the tapioca with the orange juice for around 4 minutes, stirring until the tapioca pearls are completely translucent and the mixture thickens
Divide between 4 serving dishes and spread out to create a disc
Chill in the fridge for 20-30 minutes

Coconut pudding

In a medium saucepan, bring the coconut milk, agave, lemongrass and lemon juice to a boil then reduce to simmer for 15 minutes, stirring occasionally
Remove from the heat, add the agar-agar and mix
Using 2 tablespoons, shape into quenelles and chill in the fridge for 15 minutes

Blueberry ragu

Combine the agave syrup and fruit in a saucepan and bring to the boil on a medium-high heat
Reduce the heat to a simmer and cook for 8 minutes, stirring often, until the blueberries have all popped

To serve