Semolina porridge with hazelnuts, dark chocolate and cranberry-pomegranate sauce
3 servings
15 minutes
Semolina porridge with hazelnuts, dark chocolate, and cranberry-pomegranate sauce is a refined combination of rich flavor and delicate texture. The dish's origins lie in author cuisine, where traditional semolina porridge gains a new dimension through nut paste and spicy seasonings. Hazelnuts add a pleasant crunch, while melted dark chocolate provides depth of flavor. The cranberry-pomegranate sauce with honey and orange accents adds a special note, creating a balance of sweetness and tartness. This dish is perfect for cozy breakfasts, warming winter evenings, or even festive desserts.
1
For the sauce, combine freshly squeezed orange and pomegranate juices in a pot, add sugar, honey, orange zest without membranes, and cranberries. Bring the mixture to a boil over medium heat and cook for another 15-20 minutes until the cranberries soften. Remove from heat, strain through a sieve for a smooth sauce or leave as is with the berries. Cool and transfer to an airtight jar for storage.
- Blood oranges: 1 piece
- Grenades: 1 piece
- Sugar: 0.8 glass
- Honey: 3 tablespoons
- Cranberry: 240 g
2
For the porridge, combine milk, ginger, cinnamon, and hazelnut paste in a saucepan over medium heat until boiling. Gradually add semolina while stirring constantly and cook until thickened. Remove from heat and serve on plates.
- Milk: 280 ml
- Ground ginger: 0.1 teaspoon
- Ground cinnamon: 0.2 teaspoon
- Hazelnut paste: 2 teaspoons
- Semolina: 80 g
3
Melt the chocolate in a water bath.
- Dark chocolate 70%: 30 g
4
Serve the porridge generously drizzled with sauce, hot chocolate, and garnished with hazelnuts.
- Roasted hazelnuts: 100 g