This recipe first appeared in Food magazine issue 84.
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Ingredients
Lemon curd
Method
1.In a bowl with a lid combine the chia seeds, coconut milk and cinnamon. Cover and leave to set in the fridge for at least 3 hours.
2.For the lemon curd, place the lemon juice and Equal in a pan over a medium heat and stir to dissolve the Equal. Add the eggs and egg yolks and whisk. Add the butter and whisk to melt. Once the butter has melted, turn the heat up so the mixture is bubbling rapidly, and cook, whisking to incorporate the mixture from the sides and bottom of the saucepan, for 5 minutes or so until the mixture has thickened to a jelly-like consistency. Remove from the heat and strain the curd through a sieve into a jug or bowl. Set aside to cool.
3.Take the set chia out of the fridge and stir well to combine. Divide the chia and lemon curd between 4 tumblers or small glass bowls, layering the chia and curd as you go. The layers of chia should be about twice as deep as the layers of lemon curd. Sprinkle over some extra cinnamon before serving.
Note
- Store any leftover lemon curd in a jar in the fridge for up to a week. It makes a lovely breakfast spread or topping for yoghurt. PER SERVE: Energy: 424kcal, 1774kj Protein: 10g Fat: 40g Saturated fat: 20g Cholesterol: 246mg Carbohydrate: 5g Fibre: 6g Sodium: 192mg