Strawberry millet squares/ Epres kölesmálé
Did you know that millet can be a great base of delicious desserts? The Hungarian kölesmálé is a good example how this grain can be used in a different, sweet way. Cook the millet in milk until it soaks up all the liquid and the grains soften. Once the mush is cool, combine it with egg yolks, sugar and cottage cheese.
Beaten egg whites loosen the mixture by making it lighter and creamier. This turbocharged millet pulp scattered with fruits and topped with sour cream is then baked in the oven. There were beautiful ripe strawberries in our garden, that’s why I chose them, but feel free to replace strawberry with any other available seasonal fruit.
- 1 liter (~4 cups) milk
- 250 g (~1/2 lb) millet
- pinch of salt
- 50 g (~1/4 cup) butter
- 250 g (~1/2 lb) cottage cheese
- 4 eggs
- 2/3 cup sour cream
- 6 tbsp sugar
- 250 g (~1/2 lb) strawberries
Pour milk in a smaller pot, salt and bring it to a boil. Add millet and cook, while stirring constantly, until millet soaks up all the liquid and thickens. Turn off the heat, add the butter and stir until it melts and fully incorporated. Set aside and let it cool.
Butter and flour a 20×30 cm / 8×12 inch baking pan. Preheat the oven to 180°C / 356°F. Wash the strawberries.
Once the pulp is cool, mix in cottage cheese, egg yolks and 5 tablespoons of sugar. In a mixing bowl beat the egg whites until stiff peaks form. Gently fold the egg whites into the millet mush.
Pour the mixture in the prepared baking pan and arrange the strawberries on the top. Combine sour cream with a tablespoon of sugar and spoon it on the top of the fruits. Bake for 40-45 minutes or until a toothpick comes out clean.