Pumpkin Semolina Porridge with Lingonberry Coulis and Salty Pretzel
Breakfasts • Brazilian
Description
Pumpkin semolina porridge with lingonberry coulis and salty pretzel
Ingredients
- Semolina 5 oz
- Milk 10 fl oz
- Sugar 1 tablespoon
- Grated Ginger Root ¼ teaspoon
- Chestnut puree 5 oz
- Semi-soft cream cheese 0 oz
- Salty Pretzel Sticks to taste
- Powdered Sugar ½ teaspoon
- Black Currant Jam to taste
Step-by-Step Guide
Step 1
Bring the milk to a boil in a saucepan, add sugar and grated ginger, stirring, and gradually pour in the semolina, cooking while stirring until the porridge thickens significantly. Remove from heat, add pumpkin puree, mix until smooth, return to medium heat for an extra minute, and slightly reduce. Finally, remove the saucepan from heat and divide the porridge into plates.
Step 2
Combine the cream cheese and powdered sugar in a regular cup and mix them with a teaspoon until you have a smooth cheese cream.
Step 3
Serve the porridge drizzled with a couple of teaspoons of lingonberry or cranberry jam, garnished with a teaspoon of cheese cream and a few salty pretzels to taste.
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