Semolina Porridge with Hazelnuts, Dark Chocolate, and Cranberry-Pomegranate Sauce
Breakfasts • Author's
Description
Semolina porridge with hazelnuts, dark chocolate, and cranberry-pomegranate sauce
Ingredients
- Semolina 5 oz
- Ground Cinnamon 0.2 teaspoons
- Grated Ginger Root 0.1 teaspoons
- 70% Dark Chocolate 0 oz
- Hazelnut 2 teaspoons
- Pomegranate Seeds 1 piece
- Cranberry 10 oz
- Sugar ¾ cup
- Orange Candies 1 piece
- Honey 3 tablespoons
- Milk 10 fl oz
- Roasted Peanuts 5 oz
Step-by-Step Guide
Step 1
For the sauce, combine freshly squeezed orange and pomegranate juices in a saucepan, add sugar, honey, orange zest without pith, and cranberries. Bring the mixture to a boil over medium heat and cook for another 15-20 minutes until the cranberries are soft. Remove from heat, strain through a sieve for a smooth sauce, or leave as is with the berries. Cool and transfer to an airtight jar for storage.
Step 2
For the porridge, combine milk, ginger, cinnamon, and hazelnut paste in a saucepan, place over medium heat, bring to a boil, and gradually add semolina in a thin stream while constantly stirring. Cook without lowering the heat and continue whisking until thickened. Remove from heat and serve in bowls.
Step 3
Melt the chocolate in a water bath.
Step 4
Serve the porridge generously drizzled with sauce, hot chocolate, and garnished with hazelnut kernels.
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