Almond millet pudding with fruit sauce

Ingredients for 4 servings:

• 200 g millet
• n. B. water
• 1 liter of milk
• 150 g yogurt
• 100 g ground almonds
• 1 lemon(s), untreated, zest and juice
• some honey, light
• 1 pack of mixed dark berries (frozen, approx. 400 g)
• 1 tsp cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Rinse the millet thoroughly. Bring the water to a boil in a large pot, let the millet boil briefly, then drain it into a sieve and rinse it briefly again. This prevents unpleasant bitterness from spoiling the dish if the millet is old. Bring the milk to a boil in a large pot. Add the millet and bring to a boil. Then let it swell over very low heat for 30 minutes – we let the millet stand in the oven at 80°C. Stir occasionally. The millet should be really soft – otherwise, let it swell for longer. Once the millet has swelled, stir in the almonds and let it simmer over low heat for another 5 minutes. Add the lemon zest, the yogurt, and as much light honey as you like – then transfer to a pretty serving dish and let it cool completely. Meanwhile, thaw the berries, puree them, and season with lemon juice. Bring 150 ml of water to a boil, then add the cornstarch mixed with cold water in small portions, bringing to a boil and checking the consistency – it should be thick. Stir in the fruit puree and season the sauce again with honey. Serve the pudding with the fruit sauce. You can use any other fruit sauce, applesauce, or fresh fruit. Rumtopf or a sweet red wine sauce is also delicious – but children should not be included. If you don’t like a firm pudding, you can use just 150 g of millet. After chilling the millet and milk mixture, carefully stir in two egg yolks and fold in two stiffly beaten egg whites. This will create a creamy consistency.