Recipe and Images by Kathy Paterson
Serves 4
Granola Sprinkle
1 cup quick-cook rolled oats or use puffed rice
½ cup whole almonds, roughly chopped
¼ cup raw cashew nuts, roughly chopped
¼ cup coconut chips
1 tbsp white sesame seeds
1 tbsp chia seeds
½ tsp ground ginger or ground cinnamon
pinch of salt
25g butter
1 tbsp maple syrup
1 large free-range egg white
Poached Feijoas, Cream and Chocolate Shavings
8 large feijoas, peeled and sliced or halved, flesh scooped out with a teaspoon
2 tbsp sugar for sprinkling or more to taste
½ cup cream, whipped
½ cup plain yoghurt
250g block white chocolate
To make the granola, heat the oven to 170°C. Line a shallow baking tray with baking paper.
Put the oats, nuts, coconut chips, seeds, ginger or cinnamon and a pinch of salt in a bowl and mix well.
Melt the butter then stir in the maple syrup. Pour over the oat mixture and stir to combine.
Beat the egg white until soft peaks form then fold through the oat mixture. Spoon onto the prepared tray and spread evenly. Put in the oven and cook until golden and toasted, 20–30 minutes. Leave to cool for 10 minutes before breaking apart. Store in an airtight container.
To poach the feijoas, put the prepared feijoas in a saucepan, sprinkle with the sugar and add 2 good splashes of cold water. Cover with a lid and put over medium-low heat. Poach gently until tender, shaking the saucepan a couple of times.
To serve, gently fold together the whipped cream and yoghurt.
Arrange the poached feijoas in 4 shallow serving bowls or on plates and add a good spoonful of the yoghurt cream. Sprinkle with some granola.
Put the chocolate on a board with the flat side uppermost. Drag the blade of a large sharp knife from the top edge, down towards the bottom edge to cut very thin shavings of chocolate. As you cut shavings, sprinkle on top of the desserts.
Tip – you will not use a lot of the chocolate, so wrap well and store for other uses.
Roasted feijoas would work well in this pudding too.
Change up the presentation and serve layered in individual glasses.
