Earl Grey Porridge with Vanilla Orange Sauce

First, mix the porridge with whipped cream, 100 ml water, Earl Grey tea and agave syrup and simmer for about 3 minutes over medium heat.

Stir until the porridge thickens.

For the topping, wash the organic orange and peel off the zest into zests. Peel and chop the blood orange and orange.

Place in a saucepan with the agave syrup and vanilla bean and bring to the boil, then reduce heat to low until thickened into a sauce.

Coarsely chop the almonds.

Divide the porridge between two bowls. Pour the orange sauce over it without the vanilla bean and decorate the porridge with chopped almonds and orange zest.

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