Maize semolina mash with almond oil and blueberries

Details

40 min

Christopher Hinze

Ingredients

2 tbsp Rapunzel rapadura whole cane sugar
800 ml full milk
90 g Rapunzel polenta maize semolina
3 tbsp Rapunzel almond oil native
1 pinch Rapunzel Bourbon vanilla powder
1-2 tbsp honey
1 pinch of Rapunzel Atlantic sea salt fine

Topping:

200 g blueberry (fruit depending on season)
1 tbsp Rapunzel rapadura whole cane sugar
125 ml crème fraîche

Details

40 min

Christopher Hinze

Maize semolina mash with almond oil and blueberries

Method

Place the Rapadura in a pot and pour with milk. Stir to simmer.

As soon as the milk boils, mix polenta maize semolina with a whisk. Remove the pot from the heat and leave it to swell for about 10 minutes. Stir the almond oil, also vanilla and honey.

Cook blueberries with sugar carefully stirring. Then take off the heat and let it cool. Stir with crème fraîche and add to the semolina.

Ingredients

2 tbsp Rapunzel rapadura whole cane sugar
800 ml full milk
90 g Rapunzel polenta maize semolina
3 tbsp Rapunzel almond oil native
1 pinch Rapunzel Bourbon vanilla powder
1-2 tbsp honey
1 pinch of Rapunzel Atlantic sea salt fine

Topping:

200 g blueberry (fruit depending on season)
1 tbsp Rapunzel rapadura whole cane sugar
125 ml crème fraîche

Details

40 min

Christopher Hinze

Rapunzel Products

Almond oil virgin

Polenta maize semolina, demeter

Rapadura whole cane sugar HAND IN HAND

Bourbon vanilla powder HAND IN HAND

Atlantic sea salt fine