Thiakry — millet with cream and raisins
Steamed millet grains in a yogurt cream scented with vanilla and nutmeg.
Active time25 min
Cooking20 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 80 ml liquid cream
- 200 g fromage blanc
- 80 ml evaporated milk
- 1 pot of plain yogurt
- 100 g dried millet couscous
- 60 ml water
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 1 tbsp raisins
- 50 g cane sugar
Preparation
Heat the measured water. Pour the measured hot water over the millet couscous. Let the grains absorb it. Transfer to the steamer basket and steam for 20 min, until tender. Spread out in a dish and cool completely. The steamer water is separate processing water.
100 g dried millet couscous60 ml water- mixing bowl
- couscous steamer
- serving dish
- small saucepan
While the millet cooks, soak the raisins in water for 30 min, then drain and discard this water. In a mixing bowl, stir together the fromage blanc, yogurt, cream, evaporated milk, sugar, vanilla and nutmeg until smooth.
80 ml liquid cream200 g fromage blanc80 ml evaporated milk1 pot of plain yogurt1 tsp vanilla extract½ tsp ground nutmeg1 tbsp raisins50 g cane sugar- small bowl
- colander
- mixing bowl
- spoon
Fold the fully cooled millet and drained raisins into the cream. Stir to separate the grains. Cover and refrigerate for at least 60 min. Serve well chilled.
- mixing bowl
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.