Jaglanka z Malinami

Ingredients · 2 servings

• 130 gMillet groat, rinsed in hot water twice
• 400 mlMilk
• 1 tbspHoney
• 200 gRaspberry, 150 g for sauce, 50 g fresh for topping
• 1 tspSugar
• 1 pinchSalt

Equipment

electric kettle, stovetop, digital scale, measuring spoon, sieve, saucepan, small pan, wooden spoon, serving bowl, sink, spoon

Instructions

1. 1
   Prepare Ingredients

   Gather and measure all ingredients, then set out a sieve, saucepan, small pan, spoon, bowls, and an electric kettle. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Rinse Millet

   Rinse millet groats in a sieve with hot water, drain, then repeat 1 more time to wash away bitterness before cooking. · 2 min

   What to look for: The rinsing water runs clearer and the grains look clean.

3. 3
   Cook Porridge

   Combine rinsed millet groats, milk, and salt in a saucepan; cook over low heat, stirring often, until thick and creamy. · 15 min

   What to look for: The milk is mostly absorbed and the millet looks creamy, not dry.

4. 4
   Sweeten Millet

   Stir honey into the creamy millet porridge off the heat, tasting carefully and keeping the texture loose and spoonable. · 1 min

   What to look for: The honey is fully dissolved and the porridge has a glossy surface.

5. 5
   Warm Raspberries

   Warm 150 g raspberries with sugar in a small pan over low heat until they soften, shine, and release a loose ruby sauce. · 4 min

   What to look for: The raspberries are juicy, partly collapsed, and surrounded by bright sauce.

6. 6
   Serve Bowls

   Spoon the millet porridge into 2 bowls, top with warm raspberry sauce, and scatter the remaining fresh raspberries over the top. · 2 min

   What to look for: Each bowl has creamy millet under a warm raspberry topping and fresh berries.