For the Chia Seed pudding:
¼ cup (60ml) Chia seeds
1 cup (250ml) sweetened almond milk
½ tsp (2.5ml) Nielsen-Massey Madagascar Bourbon Vanilla bean paste
¼ cup (60ml) Greek Yoghurt
For the Cinnamon spiced poached plums:
½ cup (125ml) sugar
¼ cup (60ml) water
¼ cup (60ml) fresh lemon juice
1 cinnamon stick
1 star anise
2 sprigs lemon thyme
4-6 plums, pitted and cut into wedges
To prepare the chia seed pudding; Place chia seeds into a glass bowl and add the almond milk and vanilla paste.
Cover with cling film and refrigerate for 1 hour or until seeds have swelled and thickened.
Whisk in the Greek yoghurt and spoon into 4 individual glasses and return to fridge until ready to serve.
To Prepare the poached plums: Place all ingredients into a small saucepan, except the plums and stir over a medium heat until sugar has dissolved.
Once sugar has dissolved, add the plums and poach for about 5-10 minutes (depending on ripeness) or until only just softened. Be careful not to over cook them or otherwise they will become too soft and mushy.
Remove from heat and refrigerate allowing to marinade for at least 30 minutes before serving.
To serve: spoon a couple of poached plum wedges on top of the chia seed pudding and drizzle with a little of the poaching liquid.
Serve chilled with an extra dollop of Greek yoghurt if desired.
This recipe was especially developed for Crush Online
Photographer: Henk Hattingh
Recipes and styling: Luisa Farelo Hayes