Oatmeal with chocolate pudding and candied orange zest

1 serving

10 minutes

Oatmeal with chocolate pudding and candied orange peel is a harmony of morning delight, blending the depth of chocolate flavor with citrus freshness. This breakfast has roots in Russian cuisine, where oatmeal was a staple of a nutritious diet. The tender, aromatic porridge gains special sophistication from the addition of cocoa, creating a velvety chocolate pudding effect. The candied orange peel is the perfect accent: its sweet-bitter taste highlights the softness of the porridge and makes the dish a true gastronomic find. This breakfast is suitable not only for a lively start to the day but also as a morning dessert that offers warmth and comfort from the very first bite. Try it – and you'll understand that oatmeal can surprise!

Energy value per serving

• Calories: 694.2
• Proteins: 24g
• Fats: 17.9g
• Carbohydrates: 111.5g

Ingredients

• Hercules: 60 g
• Milk: 300 ml
• Cane sugar: 1 tbsp
• Cocoa powder: 2 tsp
• Ground cinnamon: 0.2 tsp
• Oranges: 2 pc
• Sugar: 3 glass
• Chocolate pudding: 2 tsp

Cooking steps

1. For candied zest, grate the zest of two oranges into long strips, trying not to include the white pith. Fill a saucepan halfway with water, bring it to a boil, add the zest to the boiling water, and blanch for 4 minutes. Drain the zest in a colander, pour off the water, and rinse the zest with cold water. Then repeat the blanching once more.

   Required ingredients:

   • Oranges: 2 pieces

2. Boil a syrup from 2 cups of sugar and 1.5 cups of water in a saucepan, add the zest to the syrup and simmer on low heat for 30 minutes. The zest should become soft and slightly transparent. Remove from heat and let cool to room temperature. Use a slotted spoon to remove the zest, place it on baking parchment, and leave to dry for a couple of hours. Roll the zest in the remaining sugar and transfer it to an airtight jar for storage.

   Required ingredients:

   • Sugar: 3 glasss
   • Oranges: 2 pieces

3. Boil milk in a saucepan, add cocoa powder, cane sugar, and cinnamon, mix and cook for a minute. Add oats and cook, stirring occasionally, until desired thickness. Remove from heat and serve on plates. Serve the porridge with chocolate pudding and candied zest. Use the naked oranges, left without zest, for morning fresh juice. Enjoy your breakfast!

   Required ingredients:

   • Milk: 300 ml
   • Cocoa powder: 2 teaspoons
   • Cane sugar: 1 tablespoon
   • Ground cinnamon: 0.2 teaspoon
   • Hercules: 60 g
   • Chocolate pudding: 2 teaspoons