Millet Porridge Recipe - Great British Chefs

Millet porridge, oat crumble and milk ice cream

Dessert
easy
4
1 hour 30 minutes, plus churning time

PT1H30M

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

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Ingredients

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Metric

Imperial

Millet porridge

125ml of whole milk
125ml of double cream
25g of caster sugar
1/2 vanilla pod
60g of millet flour, organic
90ml of pear juice
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 baking powder
150g of plain flour
100g of oats, toasted

Milk ice cream

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

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Ice cream maker

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

75g of caster sugar
750ml of milk

Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved

100ml of condensed milk
20g of glucose

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

1 sheet of gelatine
50ml of milk

Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve

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

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

For the porridge, bring the milk, cream, sugar and vanilla to the boil, add the millet and stir until it thickens

125ml of whole milk
125ml of double cream
25g of caster sugar
1/2 vanilla pod
60g of millet flour, organic

When all of the millet has been cooked out (roughly after 10 minutes), add the pear juice, crème fraîche and salt

90ml of pear juice
2 tbsp of crème fraîche
1 pinch of sea salt

Serve warm alongside the oat crumble and a neat quenelle of milk ice cream

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Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.