Oatmeal with creme anglaise
4 servings
30 minutes
Chef Yuri Goloperov shared the recipe from the Lark Café restaurant menu with us.
1
To prepare crème anglaise, pour 300 ml of milk into a saucepan and add a vanilla pod. Place it on low heat.
- Milk: 900 ml
- Vanilla pod: 1 piece
2
In a separate bowl, combine sugar with the yolk and whisk until smooth.
- Egg yolk: 1 piece
- Sugar: 50 g
3
Once the milk in the saucepan boils, strain it from the vanilla seeds and pour it in a thin stream into the yolk mixture while constantly whisking.
- Milk: 900 ml
4
After that, pour the mixture back into the saucepan and cook over low heat, stirring constantly with a whisk.
5
The readiness of the cream is determined as follows: if you run a spatula or whisk through it, a clear trace remains.
6
Chill the prepared cream.
7
Boil the porridge. Pour 600 ml of water and the same amount of milk into a saucepan.
- Water: 600 ml
- Milk: 900 ml
8
Set to medium heat. Once the liquid boils, reduce the heat to minimum and add the oats.
- Rolled oats: 240 g
9
Cook on low heat, stirring constantly, for 10-15 minutes, depending on the type of flakes.
10
Add a pinch of salt, sugar, and butter to taste.
- Salt: to taste
- Sugar: 50 g
- Butter: to taste
11
Wash the berries and fruits and cut them randomly.
- Oranges: 80 g
- Persimmon: 120 g
- Raspberry: to taste
- Strawberry: to taste
- Blueberry (highbush): to taste
12
Place the porridge on a plate, pour English cream over it, and add fruits and berries.
- Mint: 8 g
13
Garnish with mint and serve at the table.
