Millet and ricotta pudding with raspberry topping!
If you like sutlijas desserts, then this treat is the right thing for you!
Preparation steps
- First, prepare a millet casserole by adding water and millet to a small bowl, bring to a boil and cook over low heat for approx. 15-20 min or until the millet completely absorbs all the water. Remove the cooked millet from the heat and add milk, a little salt and vanilla extract. Stir everything well and cook again for about 15 minutes on low heat, until the millet absorbs all the milk. is cooked, leave covered for another 5 minutes. Uncover and cool to room temperature.
- While the millet is cooling, make the ricotta pudding by adding the ricotta, honey, lemon zest, lemon juice and making it well with a spatula until all the ingredients are finely combined.
- When the millet has cooled, shake it a little with a fork and mix it into the mixture with the ricotta cheese and mix everything lightly until the ingredients are combined.
- Whip the sweet cream firmly with the sugar and add it to the mixture with millet and ricotta cheese on two or three occasions. Mix everything lightly and arrange in cups or bowls. Place in the refrigerator to cool well for about 2 hours.
- For the fruit topping, you will add raspberries and honey to a small bowl and cook gently for 5-8 minutes. Do not stir much to keep the fruit as whole as possible. Pour it immediately over the well-chilled pudding and serve !!!
