Oatmeal with Chocolate Pudding and Candied Orange Peel

Breakfasts | Russian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Oatmeal with Chocolate Pudding and Candied Orange Peel

Ingredients

Hercules Oats - 2.1 oz
Milk - 10 fl oz
Brown Sugar - 1 tablespoon
Cocoa Powder - 2 teaspoons
Ground Cinnamon - 0.2 teaspoons
Oranges - 2 pieces
Sugar - 3 cups
Pudding - 2 teaspoons

Step by Step guide

Step 1

For the candied peel, grate the zest of two oranges into long strips, trying not to include the white pith. Fill a saucepan halfway with water, bring it to a boil, add the zest to the boiling water, and blanch for 4 minutes. Drain the zest in a colander, pour cold water over it, and repeat the blanching process once more.

Step 2

In a saucepan, make a syrup from 2 cups of sugar and 1.5 cups of water, add the zest to the syrup, and simmer on low heat for 30 minutes. The zest should become soft and slightly transparent. Remove from heat and let it cool to room temperature. Use a slotted spoon to remove the zest, place it on parchment paper, and let it dry for a couple of hours. Roll the zest in the remaining sugar and transfer it to an airtight jar for storage.

Step 3

For the oatmeal, bring the milk to a boil in a saucepan, add the cocoa powder, brown sugar, and cinnamon, stir, and cook for 1 minute. Add the Hercules oats and cook, stirring occasionally, until the desired thickness is reached. Remove from heat and serve in bowls. Serve the oatmeal with chocolate pudding and candied zest. The bare oranges, cruelly left without zest, can be used for a morning fresh juice. Enjoy your breakfast!