Strawberry porridge with woodruff sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Pepper roughly crushed. Wash, drain and clean the strawberries. Cut 600 g strawberries into fine cubes. Halve or quarter the remaining strawberries. Bring strawberry cubes, lemon juice, sugar and cherry nectar to the boil. Let simmer for about 2 minutes.

2. 2

   Stir cornflour and 3-4 tablespoons of water until smooth. Stir into the hot strawberries and bring to the boil again briefly. Carefully fold in the remaining strawberries and pepper. Leave to cool for about 1 hour. In the meantime, wash the woodruff, dab dry and tie up with kitchen string, except for a little garnish. Bring milk to the boil. Add the woodruff to the hot milk and let it stand for about 30 minutes. Pour the woodruff milk through a fine sieve and bring to the boil again. In the meantime mix egg yolk, woodruff syrup and pudding powder. Stir everything into the hot milk. Let the sauce cool down, stir occasionally and then put it in a cool place.

3. 3

   Bring milk to the boil. Add the woodruff to the hot milk and let it stand for about 30 minutes. Pour the woodruff milk through a fine sieve and bring to the boil again. In the meantime mix egg yolk, woodruff syrup and pudding powder. Stir everything into the hot milk. Let the sauce cool down, stir occasionally and then put it in a cool place. Serve the groats and sauce together. Serve decorated with pepper pancakes and woodruff

Nutrition Facts

KCAL
450 kcal

CARBS
75 g

FATS
10 g

PROTEINS
10 g