Buckwheat porridge with lemon zest and vanilla
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sift the grains, mix with 1 egg, pour onto a baking sheet and dry in the oven, stirring occasionally.
- Buckwheat groats: 1 glass
- Chicken egg: 5 piece
2
Bring the milk to a boil, add butter, vanilla, stir in the cereal, and cook on low heat.
- Milk: 2 glasss
- Butter: 3 tablespoons
- Vanillin: 0.5 teaspoon
- Buckwheat groats: 1 glass
3
Once the grain absorbs all the milk, cover the pot with a lid and finish cooking the porridge in a preheated oven.
4
Separate the egg whites from the yolks of the remaining eggs.
- Chicken egg: 5 piece
5
Beat the yolks with sugar, add lemon zest, rinsed raisins, and whipped egg whites until stiff.
- Sugar: 3 tablespoons
- Lemon zest: 1 tablespoon
- Light seedless raisins: 100 g
- Chicken egg: 5 piece
6
Add the obtained mixture to the porridge and stir.
- Buckwheat groats: 1 glass
7
Place the prepared mixture in a mold or pan and put it in the preheated oven for 40 minutes.
8
Before serving, such porridge can be sprinkled with powdered sugar and decorated with cherry or blackcurrant jam.
- Powdered sugar: to taste
- Jam: to taste