Today we have an unusual spin on millet porridge — we're turning it into a silky smooth pudding! I already have a recipe for Millet Cake, which turns out tender, creamy, and delightfully chewy. Today's pudding is just the same! You can use any berries you like — frozen berries work perfectly; I used blueberries. The pudding is incredibly easy to make: just cook the porridge and blend it thoroughly with the berries! On top of that, it comes out gluten-free, for those who care about that!
Ingredients:
- 100 g millet
- 250 g water
- 150 g heavy cream 10-20%
- 150 g yogurt
- 100 g berries of your choice (blueberries, strawberries, raspberries, cherries)
- 2-3 tbsp sugar
- 1 tsp vanilla sugar
- a pinch of salt
How to cook millet pudding with berries
Rinse the millet thoroughly several times until the water runs clear. Combine the millet with the water and heavy cream and bring to a boil. Add the salt, sugar, and vanilla sugar, then cook over the lowest possible heat for about 20 minutes, until completely soft. Keep an eye on it so the porridge doesn't scorch, stirring it occasionally. Add more water if needed.
Transfer it to a food processor, add all the remaining ingredients, and blend everything together once more until you get a completely uniform, as smooth as possible mixture. The more thoroughly it's blended, the better it will taste. Let it cool completely — it's best enjoyed cold, that's when it tastes the best.
Comments