Main courses

Maize semolina mash with almond oil and blueberries

Name: Maize semolina mash with almond oil and blueberries
Prep time: 40 min
Total time: 40 min
Yield: For 4 persones
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; 200 g blueberry (fruit depending on season); 1 tbsp Rapunzel rapadura whole cane sugar; 125 ml crème fraîche

Christopher Hinze

40 Min.

For 4 persones

Info

Perptime 40 Min.

Ingredients

Portions

2 Rapadura whole cane sugar HIH
800 ml full milk
90 g Polenta maize semolina, demeter
3 Almond oil virgin
1 Bourbon vanilla powder HIH
1–2 2 tbsp honey
1 pinch of Rapunzel Atlantic sea salt fine

Topping:

200 g blueberry (fruit depending on season)
1 Rapadura whole cane sugar HIH
125 ml crème fraîche

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Almond oil virgin

Polenta maize semolina, demeter

Rapadura whole cane sugar HIH

Bourbon vanilla powder HIH