Sweet millet with blackberry compote
Depending on the season and availability, you can also prepare a compote with blueberries or chokeberries, or use a high-quality store-bought preserve. Or, add fresh pomegranate seeds to the millet.
Ingredients · Servings For 6–8 people
- 250 ml pomegranate
- 200 g blackberries
- 2 tbsp caster sugar
- 150 g millet
- 900 ml almond milk
- 1 vanilla pod
- 1 cinnamon roll
- 1 pinch salt
- 2 PL with
- 2 tbsp pistachios
Method · 1 h
- In a saucepan over high heat, bring the fruit juice to a boil, then reduce the heat to medium and simmer until reduced by half, about 15 minutes. Stir in the fresh or frozen blackberries and sweeten to taste. Cook for another 5 minutes. Pour into a bowl and let cool.
- In a rinsed and wiped saucepan, dry roast the millet over medium heat, stirring constantly, for about 3 minutes until it starts to make crackling sounds. Stir in the almond drink, vanilla (plum and pod), cinnamon, and salt. Bring to a gentle boil. Reduce heat and simmer, covered, stirring occasionally, until the millet softens and the mixture thickens, about 25 minutes. Expect the mixture to thicken further as it cools.
- While still warm, remove the vanilla pod and cinnamon, sweeten with honey to taste (stir it in thoroughly) and divide into bowls or suitable glasses. It is up to you whether you serve the millet still hot at room temperature or chilled. Top with compote and sprinkle with pistachios. Store any remaining millet covered in the refrigerator for the second or third day after it has cooled. SOMETHING EXTRA You can add fresh blackberries when serving.