Semolina Porridge with Gingerbread Paste and Almond Flakes

Breakfasts | Russian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Semolina porridge with gingerbread paste and almond flakes

Ingredients

Semolina - 2.8 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 - 0.9 oz
Mild Chili Spice - a pinch
Coconut Milk - 9 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.