Caramelised Passionfruit Pear Pudding (119 )
Ingredients
Ingredients
| 50 grams pearl barley |
| 100 grams ground toasted almonds (skin on) |
| 500 ml milk of your choice |
| 500 ml coconut cream (or pouring cream) |
| 5 pears (de seeded and thinly sliced) |
| 200 grams passion fruit pulp with seeds (10 fruit pods) |
| 300 ml maple syrup |
| 300 ml coconut syrup |
| 1 teaspoon vanilla bean paste |
| 8 free range eggs |
| 4 free range egg yolks |
Caramelised Passionfruit Pear Pudding Directions
Preheat oven to 180 degrees centigrade
Cook pearl barley in a large saucepan until soft (30-40 minutes), drain and set aside
Coat pears in maple syrup and lay on a baking sheet on an oven tray and bake for 5-10 minutes turning regularly to ensure they do not burn
Remove from oven and let cool
Turn oven down to 160 C, whisk eggs, egg yolks coconut syrup and vanilla in a large bowl, add milk and cream and mix until combined
Place barley in the bottom of a large baking dish, cover with toasted almonds and pour mixture over cooked barley and almonds
Cook for 50-60 minutes or until the mixture has soaked up the liquid and the top of the pudding is light brown
Remove pudding from oven let stand whilst gently heating passionfruit pulp in a large pan
Place caramelised pear on top of the pudding
Pour warmed passion fruit over pudding and serve
Delicious with plain vanilla ice cream
Nutrition facts
Per Serving
| Fibers (g): | 8g |
