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.

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