Millet porridge, oat crumble and milk ice cream

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 published in 2015

Ingredients

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

Equipment

  • Ice cream maker

Method

1
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
  • 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
8
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
9
When all of the millet has been cooked out (roughly after 10 minutes), add the pear juice, crème fraîche and salt
10
Serve warm alongside the oat crumble and a neat quenelle of milk ice cream
First published in 2015

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.

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