in Dessert Recipes

Millet cream with raspberries

updated

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Ingredients for 3 servings:

  • 250 ml milk (whole milk)
  • ½ vanilla pod(s), the pulp
  • 70 g millet
  • 125 g quark, 20% fat
  • 3 tbsp honey
  • 1 pinch of salt
  • 150 g raspberries, fresh or frozen
  • 2 tbsp water
  • 1 tbsp honey

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light and delicious, as a dessert or small meal on hot days

Cover the bottom of the pot with water, bring to a boil, add the milk, millet, vanilla, and a pinch of salt, and bring to a boil. Do not stir! Let the millet swell for about 30 minutes over low heat. If possible, do not remove the lid during this time. Stir the quark and honey into the millet and pour into serving bowls. Puree the raspberries with the water and honey, and pour over the millet cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Easter nests

Millet cream with raspberries