yellow porridge

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Puree the mango with the juice using a chopping stick. Drain the peaches, catch the juice and heat it up. Stir starch and white wine until smooth and add to the boiling peach juice.

2. 2

   Add mango puree and bring to the boil once. Cut peaches into slices. Wash the carambola, cut into slices and, except for four slices for decoration, add to the hot mango puree. Season to taste with aniseed and lemon juice and leave to cool.

3. 3

   Pour groats into glasses. Serve garnished with carambola slices and mint leaves.