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
2
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
3
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
4
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
5
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve
6
Preheat the oven to 150°C/gas mark 2
7
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
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.
