Millet Dessert with Orange and Pomegranate Seeds
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g millet
- 320 ml almond milk (almond drink)
- 4 tablespoon ricotta
- some cinnamon
- some vanilla pulp
- honey
- 1 orange (s)
- 2 tablespoon pomegranate seeds
- 1 tablespoon almond flakes, toasted
Print Recipe
Pin Recipe Instructions
- Put the millet in a sieve and rinse well under running water. Then bring to the boil together with the almond milk, cook covered for 5 minutes and leave to soak for about 15 minutes with the stove switched off (see instructions on the package).
- Let cool a little, then stir in the ricotta, cinnamon, vanilla pulp and honey.
- Peel the orange so that the white skin is also removed. Cut the fillets out of the separating skins with a sharp knife and cut in halves or thirds depending on the size. Squeeze out the separators. Add the orange juice, orange pieces and pomegranate seeds to the millet.
- Serve sprinkled with toasted almond flakes.
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