The millet semolina has long been unpopular and the focus was on more profitable and considered to be modern cereals. It is now making its comeback in France and our tastebuds couldn’t be happier! It’s eco-friendly because it needs very few water. This grass’ very small seeds have a very special taste that you can only love. With full-cream milk from the farm nearby and some cane sugar, you’ll get a very delicate dessert which will bring you back to your childhood. At the Mont St Michel we like to enjoy it with wild strawberries from our design studio’s garden!
-French bio millet semolina: 110gr
-Full-cream milk: 1 liter
-Cane sugar: 40gr (more or less) + two tablespoons
-Wild strawberries: approximately 200gr
How to prepare millet semolina:
1. Boil the milk in a pan, on medium heat to prevent the bottom from burning.
2. Sprinkle in the millet semolina and stir on the medium heat during 20 minutes, with a wooden spoon.
3. Then add the cane sugar and stir.
4. Poor the millet semolina in a large dish or in small verrines.
5. Let cool at room temperature or in the fridge.
How to prepare the wild strawberries:
1. Wash and cut the strawberries in small pieces.
2. In a salad bowl mix them with two tablespoons of cane sugar.
3. Hermetically seal the salad bowl and leave it in the fridge for one hour for the strawberries to be soaked in cane sugar.
Serve the candied strawberries on the millet semolina (cold or lukewarm). Enjoy!
Bonus: Cane sugar (bio is better) unrefined: it has kept all its benefits, has a lower glycemic index and brings to our recipe of the day some caramel flavors which are on another level compared to other sugars.