|Prep Time||40 mins|
|Total Time||50 mins|
2 cups (500ml) cow’s milk (Alternatives: soy milk, coconut milk or almond milk)
2 tbsp. (40g) honey or agave syrup
1 tsp vanilla essence
8 tbsp. (80g) chia seeds
1 tbsp. Matcha powder
150g cup sugar
85g cup honey
Pinch of salt
1 tbsp. water
150g raw sesame seeds
1/4 teaspoon of baking soda
Mix milk, honey, vanilla essence, matcha powder and chia seeds in bowl and set aside to gel for at least 20 minutes.
For the honey sesame brittle place sugar, honey, salt and water in a heavy based saucepan on a medium heat. Once melted and bubbling add raw sesame seeds. Cook this until the mixture turns a caramel colour approximately 5-1o minutes, stirring occasionally.
Once a caramel colour is reached remove from heat and whisk in butter until well combined and then add in the baking soda whisking constantly.
Once it is all combined pour onto a lined baking tray and allow the mixture to cool. Once cool crush into small pieces.
Slice kumquats and remove any seeds.
Once chia seed mixture has gelled and thickened and the sesame brittle is crushed, place chia mix in glass or bowl and garnish with honey sesame brittle and slice kumquats.