Polenta Passion Pudding
Method
For the Polenta Base:
- Prepare the polenta as per the pack instructions (depending upon whether you have the quick cook or regular variety)
- At the end of cooking, stir in the flax seeds and icing sugar before transferring to a square tin or dish and chilling for at least 1 hour
For the Strawberry Filling:
- Mix a little of the soya milk with the cornflour to make a paste in a non-stick saucepan
- Heat gently, stirring continuously and adding the remaining milk gradually
- Stir in the strawberries, sugar and soya marge
- When the mixture begins to thicken, pour onto the polenta base
- Allow to cool at room temperature, then chill for an hour
For the Jelly Layer:
To Serve:
- Dissolve the sugar and agar agar crystals in the water and bring to the boil
- Stir in the orange juice and the flesh of the passion fruits and stir well, simmering for 5 minutes
- Allow to cool briefly then pour the liquid onto the strawberry layer
- Cool, then return to the 'fridge and chill, overnight if possible
To Serve:
- Remove from the dish and slice into the required portions (the edges may need trimming)
- Serve with fresh strawberries and a sprig of mint
Cooking Temperature: Medium Hob
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Cooking Time: 30 Minutes
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Serves: 8
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Keeps For: 3 - 5 days
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Tips and Comments
- Agar agar is made from seaweed and can be found in most Asian supermarkets. Use a standard jelly mix if that's easier!
- This is one of those where it's tempting to rush but the outcome will be much better if each layer is chilled well before proceeding.