Semolina Porridge with Gingerbread Paste and Almond Flakes
Breakfasts • Russian
Description
Semolina porridge with gingerbread paste and almond flakes
Ingredients
- Semolina 5 oz
- Brown Sugar 1 tablespoon
- Ground Cinnamon ¼ teaspoon
- Ground Nutmeg a pinch
- Ground clove a pinch
- Grated Ginger Root ¼ teaspoon
- Star anise 0.1 teaspoon
- Speculoos dough 1 teaspoon
- Sugar ¼ cup
- Chopped almonds 0 oz
- Mild Chili Spice a pinch
- Coconut Milk 10 fl oz
Step-by-Step Guide
Step 1
For the caramelized almond flakes, heat a heavy-bottomed skillet, add sugar to its dry surface, and melt it into caramel. As soon as the first signs of caramel appear, vigorously mix it with the remaining sugar on top and cook until homogeneous and a rich amber color. Remove from heat, quickly stir in the almond flakes; the caramel should completely coat them. Add a pinch of ground cinnamon and chili pepper, quickly mix, and transfer the mixture onto parchment paper. Let it cool for 5 minutes, then break the caramel into pieces using the wooden handle of a knife. Store in a container.
Step 2
For the porridge, combine milk, brown sugar, and all the spices except for the gingerbread paste in a saucepan. Bring the milk to a boil and, in a thin elegant stream, add the semolina while continuously stirring vigorously. Cook until thickened over medium heat, remembering to whisk.
Step 3
Serve the porridge in bowls, placing a teaspoon of gingerbread paste in the center, and scatter the caramelized almond flakes around the edge. Serve immediately.
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