Serves 1
Prep time 60 minutes
A simple breakfast that will make you feel comforted and refreshed at the same time! It keeps incredibly well overnight too so that you can prepare it in advance.
Ingredients For Oat Pudding
50g Oats
100ml Hazelnut milk
1 tbsp. Greek Yoghurt
30g White Chocolate
2 Peaches
1 tbsp. Lemon curd
1 Sprig Mint Leaves
1 tbsp. Pistachios
1 tbsp. Sugar
Salt as needed
Ingredients For Lemon Curd
2 Lemons
150g Butter
5 Egg Yolks
80g Sugar
Method For Oat Pudding
In a small saucepan warm the hazelnut milk until bubbles form around the edges. Turn off the heat and add the white chocolate, stirring until it melts. Add in the oats and Greek yoghurt and a tiny pinch of salt. Stir until fully incorporated and leave to sit for half an hour until cooled till room temperature.
In the meantime, wash the peaches. Cut one of them in half, remove the stone and roughly chop. Put it into a small saucepan with the sugar, a tablespoon of water and cook until the peach has softened into a jammy consistency.
When you are ready to serve, cut the second peach and slice. Roughly chop the pistachios and pick and tear the mint.
Fold the peach jam through the oat pudding and top with the lemon curd, chopped pistachios, torn mint and fresh peach.
Delicious for breakfast or as a more refreshing dessert.
Method For Lemon Curd
Zest the lemons and squeeze the juice, removing any pips, into a small saucepan. Add the sugar and the egg yolks and warm very gently on a low heat with a whisk until it begins to thicken. Once it has thickened, remove it from the heat and gradually whisk in the butter. Pour into a sterilised glass jar and store in the fridge for when you need it.
