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Manna porridge a la pannacotta

Manna porridge a la pannacotta, Prescriptions, Any category, Any kitchen, Pastries and desserts, Japanese cuisine, Porridge

Ingredients portion 2

Manna grits 2 tablespoons

Milk 1 cup

Vanilla sugar 1 tablespoon

Sugar 2 tablespoons

Salt to taste

Jam to taste

Cooking instructions 10 minutes

1 Boil the semolina, add the sugar, vanilla sugar and salt. All to taste.

2 Pour the porridge into a bowl or cup, cool slightly, cover with a lid or cling film and leave in the refrigerator overnight.

3 In the morning, if poured into a cup, run a knife along the sides of the cup and, like a kuliczka, pull out onto a saucer. You can then add anything you like: jam, fruit, etc., etc.

Recipe tip This is the most ingenious recipe from my great-grandmother:) You can serve it for breakfast or dessert.

Lentils in tomato sauce

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .