Pumpkin semolina porridge with lingonberry coulis and salted pretzel
1 serving
10 minutes
Pumpkin semolina porridge with lingonberry coulis and salty pretzel is a culinary embodiment of contrasts. The delicate and velvety semolina soaked in the sweetness of pumpkin and a hint of ginger serves as the base for an unusual flavor duet. The bright lingonberry coulis adds tartness to awaken the taste buds, while the salty pretzels create a crunchy textural note that plays on contrasts. This breakfast is born from the Brazilian tradition of combining simple ingredients in unusual harmonies. It can be served as a warming morning dish or as a dessert that impresses with its blend of sweetness and saltiness. The cream cheese from Philadelphia completes the picture by adding a gentle creamy softness. This dish is for those who appreciate gastronomic experiments and are not afraid to step outside the ordinary.
1
Boil milk in a saucepan, add sugar and grated ginger, stirring, gradually introduce semolina and cook, stirring, until the porridge thickens significantly. Remove from heat, add pumpkin puree, mix until smooth, return to medium heat for an extra minute, and slightly reduce. Finally, remove the saucepan from heat and serve the porridge on plates.
- Milk: 280 ml
- Sugar: 1 tablespoon
- Grated ginger: 0.3 teaspoon
- Semolina: 80 g
- Pumpkin puree: 110 g
2
Combine Philadelphia and powdered sugar in a regular bowl and mix them with a teaspoon until you have a smooth cheese cream.
- Fat-free cream cheese (Philadelphia-style): 15 g
- Icing sugar: 0.5 teaspoon
3
Serve the porridge drizzled with a couple of teaspoons of lingonberry or cranberry jam, garnished with a teaspoon of cream cheese and a few salty pretzels to taste.
- Lingonberry jam: to taste
- Fat-free cream cheese (Philadelphia-style): 15 g
- Salted crackers: to taste
