Top Shelf: by Chef Mark Godbeer
This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier options than the generic “bacon and eggs”.
Aside from their many health benefits (high in antioxidants, nutrients, fiber, etc.), chia seeds make this dish gluten free. When they come in contact with liquid, they have a gelatinous quality that make them a healthy substitute for gelatin.
This pudding is the epitome of versatility and the definition of easy. Breakfast, lunch or even a dinner dessert, savory or sweet, simple or complex — all of these will yield the same delicious result. This recipe feeds 12. By doubling it, we can treat the crew as well. Double win. Enjoy.
Ingredients (for the pudding):
4 cups coconut milk
1 vanilla pod, split lengthways and deseeded
1/3 cup honey (or maple syrup or raw sugar)
1 pinch ginger powder
1 cup chia seeds
In a heavy-bottomed sauce pan, add the coconut milk, vanilla pod, sweetener and ginger. Bring to a simmer for 10 minutes.
Pour through a sieve into a bowl and cool.
Once cooled, add chia seeds and whisk. Wait a few minutes, then pour the mixture into desired serving dishes to be refrigerated.
Refrigerate until set 3-4 hours or overnight.
Ingredients (for the compote):
1 cup water
3/4 cup honey
2 Earl Gray tea bags
1 pinch salt
4 large plums, pitted and chopped
In a heavy-bottomed saucepan, place the water, honey, tea and salt. Bring to a slow simmer and reduce by half (10-20 minutes).
Remove the tea bags and add the plums.
Cook 10-15 minutes more until liquid has mostly evaporated and there is a sticky consistency coating the plums.
Remove from heat and cool completely.
Top pudding with compote, fresh fruit and optional nuts.
For a visual aesthetic, place the compote in the pudding serving dishes prior to pouring in the pudding to create layers.
Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. Comments are welcome below.