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Pearl Barley Coconut Pudding with Peach and Plum Salsa and Pearl Barley Caramel
Recipe by Declan Cleary
This delicious pudding combines the unique flavours of pearl barley, coconut, lime and plum
- Steps
- Ingredients
Steps
- Heat oven to 180°C.
- Place 1 cup barley, cinnamon, star anise and 1L water into a saucepan. Bring to the boil then boil for 15 minutes. Remove from the heat and pour into a sieve. Discard the water, cinnamon and star anise.
- Transfer barley to a clean saucepan. Add coconut milk and place over low heat. Cover with a lid, bring to a simmer and cook for 1 hour, adding a little more coconut milk if needed, until barley is tender and liquid is mostly absorbed. Remove from the heat and set aside.
- For the Plum Salsa, place palm sugar, water and dashi in a saucepan and stir until sugar has melted. Simmer until reduced by half. Remove from the heat.
- Dice the plums into 5mm cubes and place into a bowl. Stir in 3 tablespoons of syrup (or to taste), mint leaves, ½ of the lime juice and zest. Set aside in the fridge.
- For the Lime Caramel, place remaining ½ cup barley and coconut onto a tray and bake in the oven until golden brown, about 7-8 minutes. Remove from the oven and allow to cool. Transfer to a food processor and process to a fine crumb.
- Place caster sugar and ½ cup toasted barley coconut crumb into a small frypan and place over low – medium heat. Cook, stirring occasionally, until sugar has dissolved and is golden, about 5 minutes. Add ½ of the lime juice and a pinch of salt and mix. Remove from the heat.
- Carefully add the cream and whisk, returning to the heat if needed, to combine. Strain through a fine sieve into a serving jug.
- To serve, spoon approximately ½ cup barley pudding into a 7cm ring mould in the centre of each serving plate. Top with plum salsa and serve with lime caramel on the side.
