Semolina porridge with dried kumquats and mint chocolate sauce
2 servings
10 minutes
Semolina porridge with dried kumquats and mint chocolate sauce is an exquisite combination of tenderness and vibrant flavors. The semolina soaked in milk and white chocolate acquires a creamy texture with subtle vanilla and caramel notes. Dried kumquat adds citrus freshness and a slight tartness to the dish, beautifully complementing the rich taste of chocolate. The mint chocolate sauce made from cocoa, dark chocolate, and mint extract brings coolness and zest. This dish evokes cozy European breakfasts where traditional recipes are enriched with unexpected accents. It can be served as a sweet morning porridge or as an elegant dessert after lunch. The lightness of semolina, the depth of chocolate, and the freshness of citrus create a unique harmony of flavors that delights and warms.
1
For the sauce, combine cocoa powder, sugar, agave syrup, and water in a saucepan over medium heat and bring to a boil. Immediately remove from heat, add chopped dark chocolate and mint extract, let sit for a minute, then stir the sauce until smooth. Transfer to an airtight jar until use.
- Cocoa powder: 75 g
- Sugar: 100 g
- Agave syrup: 160 ml
- Water: 250 ml
- Dark chocolate 70%: 55 g
- Mint extract: 0.5 teaspoon
2
In a separate saucepan, combine milk, ginger, and chopped white chocolate, bring to a boil over medium heat, then gradually add semolina while stirring constantly until thickened. Remove from heat and serve in plates. Sift some cocoa powder on top, drizzle with chocolate sauce, place dried kumquats on top, and serve.
- Milk: 280 ml
- Ground ginger: pinch
- White chocolate: 45 g
- Semolina: 80 g
- Cocoa powder: 75 g
- Dried Kumquat: 30 g