Millet porridge pudding with fruit sauce
4 servings
90 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Bring the milk to a boil.
- Milk: 2 glasss
2
Add salt, sugar, and 0.5 tablespoons of oil, then add the rinsed millet and cook the porridge until thickened.
- Salt: to taste
- Sugar: 130 g
- Butter: 2 tablespoons
- Millet: 200 g
3
Add yolks, washed raisins, and candied fruits to the porridge, mix, and then fold in the whipped egg whites.
- Chicken egg: 4 pieces
- Raisin: 50 g
- Candied fruit: to taste
4
Grease the pudding mold with the remaining butter, pour in the prepared mixture, and place it in hot water so that the water reaches only halfway up the container.
- Butter: 2 tablespoons
5
Cover with a lid and simmer on low heat for 30 minutes.
6
Wash the raspberries, pour with 1 cup of water, bring to a boil, strain and pass through a sieve.
- Raspberry: 1.5 glass
7
Mix raspberry puree with sugar (30 g) and put on the fire.
- Sugar: 130 g
8
Dissolve potato starch in cold water and pour it into the berry mixture.
- Potato starch: 1 tablespoon
9
Bring the sauce to a boil and remove from heat.
10
Place the pudding on a plate and serve the sauce separately in a sauce boat.