Recipe by Pear Tree Café‘s Annabel Partridge
Armed with a blow torch, the Pear Tree Café’s sesame brlûée porridge brought fuel to the porridge fire. The Battersea café who use responsibly sourced local food where possible, serve grass-fed, outdoor reared meat, sustainable fish and artisan cheese, added another layer (or several) to the competition. This sesame brûlée porridge made with tahini….did not disappoint.
- Cover oats in cold water and leave overnight.
- Toast and crush a small handful of shelled peanuts.
- Tip the soaked oats into a saucepan along with a pinch of salt.
- Place the pan over a moderate heat and add the almond drink.
- Stir continuously until it starts to ‘blip’. This will take 6-8 minutes. Add tahini and adjust the consistency to your liking with Rude Health Almond Drink.
- When the porridge is ready, layer a warm bowl with a thin layer of blackcurrant jam on the base. Add your porridge on top of the jam and then cover with a layer of toasted peanuts. Repeat these steps until you have six layers. Finish with a layer of coconut yoghurt on top.
- Sprinkle the top with demerara sugar and brûlée with a blow torch until golden and crisp.
(The porridge looks best when the jam, oats, peanuts and coconut yoghurt are layered in a clear glass bowl to show off the textural aesthetic of the dish.)