A truly unusual and delicious cake — I came across the recipe somewhere on the foreign internet. I thought, well, you really do find everything out there, and dove in with enthusiasm. I adapted it to my own taste while keeping the core idea: the creamy filling is made from millet porridge. The result is a wonderfully tasty and unique dessert. The filling has a very delicate flavor — it reminds me of a thick custard but with a silkier, more luscious texture, and there's also a hint of panna cotta. All in all, it's delicious, refreshing, and unlike anything else! No matter how hard I pressed my taste testers, not a single one guessed the cake was made from millet! P.S. Please don't reduce the fat content of the heavy cream I've specified, and definitely don't substitute milk. Be sure to add some kind of flavoring — almond extract, vanilla sugar, or whatever you prefer. All of these details, along with blending the filling thoroughly until completely smooth, are what will make your cake truly delicious!
Ingredients:
- Crust:
- 150 g cookies
- 50 g butter
- Filling:
- 350 ml boiling water
- 350 ml heavy cream (20-25% fat)
- 120 g millet
- 100 g cream cheese
- 100 g powdered sugar
- 7 g gelatin
- almond extract (or vanilla sugar)
- raspberries, blueberries (or any other berries)
How to cook no-bake millet mousse cake
Make the crust. Crush the cookies into fine crumbs. Add the melted butter and pulse everything together again.
Pour the crumb mixture into the pan (mine is 22 cm) and press it firmly and evenly across the bottom. Refrigerate while you prepare the filling.
Rinse the millet thoroughly under hot running water until the water runs completely clear. Pour the boiling water over it, add a pinch of salt, and cook covered over the lowest possible heat for 15 minutes. The porridge should be thick and fully softened.
Transfer to a food processor, then add the heavy cream, cream cheese, powdered sugar, and almond extract (I used just 3 drops, as it's very potent) or vanilla sugar.
Blend very thoroughly, pausing as needed — the smoother the mixture, the better! This step is important! Taste and add more powdered sugar if needed. Bloom the gelatin in 4 tablespoons of water and let it sit for the time indicated on the package. Then heat it until hot so the gelatin fully dissolves (I do this in the microwave) and let it cool slightly. Pour the prepared gelatin into the mixture while blending continuously.
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