Earlier this week I was lucky enough to receive a beautiful chilled parcel of the most amazing organic milks from Puhoi Valley. Not only does the milk look stunning but it tastes amazing also! The new range of organic milks includes a Pure Homogenised Milk (with a blue top), a Non-Homeginised Whole Milk (with a silver top) and Half & Half which is half milk and half cream for those looking for a 'luscious creamier milk' (with a gold top).
The blue top milk contains similar levels of macro- and micro-nutrients to your standard blue top with 115mg of calcium, 3.1g of protein and 3.3g of total fat per 100mL. The silver top contains slightly more calcium, protein and fat with 125mg of calcium, 3.5g of protein and 4.4g of total fat per 100mL respectively. As the name would suggest, the Half & Half does contain more fat (calcium isn't stated on the label) but I'd also class this as a bit of an indulgent treat and something you may use in dishes instead of cream or coconut milk/cream. It might be something you use less often than regular milk, saving it for the weekend, special occasions or dinner parties to be used in puddings or for a creamier weekend coffee (which I intend to do!).
I got far too excited by the milk bounty sitting in my fridge and with the family coming over for Beef Cheek Pie (yes, yum!), I decided I'd whip up a simple little dessert using the Half & Half (also because I couldn't wait until coffee time in the morning to try it!). I came up with this Roasted Rhubarb & Rosewater Chia Pudding inspired by the roasted rhubarb recipe in the My Darling Lemon Thyme cookbook. It's simple, delicious and nutritious. I always like to add something crunchy to chia puddings as I think they need the texture so use whatever nuts or seeds you have on hand.
4 stalks of rhubarb, washed and trimmed and cut into 5cm pieces
1 Tbspn pure maple syrup
Zest and juice of half an organge
1/2 tsp rosewater - optional (only use it if you like the floral flavour!)
4-6 Tbspn toasted nuts & seeds
To make the chia pudding, place the chia seeds, coconut, milk, cinnamon, vanilla and pure maple syrup into a bowl or sealed container and mix to combine. Cover and set aside in the fridge to set for ~4 hours.
To make the rhubarb, pre-heat your oven to 180°C. Place the rhubarb into a medium-sized shallow dish lined with baking paper. Drizzle over the pure maple syrup, orange zest and juice and mix to combine.
Bake for ~20minutes or until soft. Remove from the oven, stir through the rosewater if using and leave to cool.
To assemble the puddings, divide the chia and rhubarb in half. Using half of the chia pudding mixture, divide the mixture equally between the serving glasses. Next layer each glass equally with half of the rhubarb and then a sprinkling of toasted nuts or seeds. Repeat this layering process with the remaining half of the chia pudding and rhubarb. Finally spinkle the remaining toasted nuts and seeds over the final layer of rhubarb.