Pumpkin Semolina Porridge with Lingonberry Coulis and Salty Pretzel

Breakfasts | Brazilian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin semolina porridge with lingonberry coulis and salty pretzel

Ingredients

Semolina - 2.8 oz
Milk - 9 fl oz
Sugar - 1 tablespoon
Grated Ginger Root - ¼ teaspoon
Chestnut puree - 3.9 oz
Semi-soft cream cheese - 0.5 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.