Christoffer Hruskova proves that porridge needn't be bland and unexciting with this millet porridge recipe. It produces an inventive dessert, or, minus the milk ice cream, a traditional breakfast - the choice is yours

First make the milk ice cream. Split the milk into two portions: 50ml and 750ml
In a large saucepan, add the sugar to 750ml of the milk and place over a low heat. Stop the milk from catching on the base of the pan by stirring regularly. Reduce the liquid down to 500ml
Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved
Soak the gelatine in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix. Once dissolved, add the remaining 50ml of milk
Soaking gelatine
To soak the gelatine leaves, put in cold water for about four minutes
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
Preheat the oven to 150°C/gas mark 2
Now make the oat crumble. Mix all of the ingredients together with your hands, crumble the mixture onto a tray and bake for 20-30 minutes
For the porridge, bring the milk, cream, sugar and vanilla to the boil, add the millet and stir until it thickens
When all of the millet has been cooked out (roughly after 10 minutes), add the pear juice, crème fraîche and salt
Serve warm alongside the oat crumble and a neat quenelle of milk ice cream
Quenelling ice cream
To quenelle the ice cream, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the ice cream with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The ice cream should curl up with the shape of the spoon and fold into an egg shape
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Millet porridge

  • 125ml of whole milk
  • 125ml of double cream
  • 25g of caster sugar
  • 1/2 vanilla pod
  • 90ml of pear juice
  • 60g of millet flour, organic
  • 2 tbsp of crème fraîche
  • 1 pinch of Sea salt

Oat crumble

  • 50g of Demerara sugar
  • 50g of butter
  • 1 tbsp of honey
  • 1 egg
  • 1 tsp of baking powder
  • 150g of plain flour
  • 100g of oats, toasted

Milk ice cream

  • 800ml of milk
  • 75g of caster sugar
  • 20g of glucose
  • 1 sheet of gelatine
  • 100ml of condensed milk


  1. Ice cream maker

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Christoffer Hruskova dispels the myth that porridge is boring with a highly innovative millet porridge recipe

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