Quinoa Porridge with Lemon Creme Brulee
2 servings
50 minutes
Quinoa porridge with lemon crème brûlée is a refined combination of an ancient grain and a delicate dessert, embodying a harmony of flavors. Quinoa, known for its health benefits, gains a creamy texture from coconut milk, creating a soft and rich base. The lemon crème brûlée made from cream, eggs, and citrus tartness adds sophistication, turning the dish into a gastronomic delight. This recipe reflects culinary art where tradition meets innovation.
1
Boil quinoa in water for 15-17 minutes. Add the cooked quinoa to coconut milk. Bring to a boil, then add salt and sugar.
- Quinoa: 150 g
- Coconut milk: 150 ml
- Salt: 1 g
- Sugar: 10 g
2
To make crème brûlée: add sugar to the cream and heat until the sugar dissolves. Pour lemon juice into the eggs, combine with the cream, and bake in the oven at 170 degrees for 1 hour and 20 minutes.
- Sugar: 10 g
- Heavy cream 35% fat: 40 ml
- Chicken egg: 2 pieces
- Egg yolk: 9 pieces
- Lemon juice: 10 ml
3
Serve the porridge with lemon crème brûlée and butter.
- Butter: 10 g
4
