Millet porridge, oat crumble and milk ice cream

PT1H30M

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Ingredients

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Imperial

Millet porridge

  • 125ml of whole milk
  • 125ml of double cream
  • 25g of caster sugar
  • 1/2 vanilla pod
  • 60g of millet flour, organic
  • 90ml of pear juice
  • 2 tbsp of crème fraîche
  • 1 pinch of sea salt

Oat crumble

  • 50g of Demerara sugar
  • 50g of butter
  • 1 tbsp of honey
  • 1 egg
  • 1 tsp baking powder
  • 150g of plain flour
  • 100g of oats, toasted

Milk ice cream

  • 800ml of milk
  • 75g of caster sugar
  • 100ml of condensed milk
  • 20g of glucose
  • 1 sheet of gelatine
1
First make the milk ice cream. Split the milk into two portions: 50ml and 750ml
2
In a large saucepan, add the sugar to 750ml of the milk and place over a low heat. Stop the milk from catching on the base of the pan by stirring regularly. Reduce the liquid down to 500ml
  • 75g of caster sugar
  • 750ml of milk
3
Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved
  • 100ml of condensed milk
  • 20g of glucose
4
Soak the gelatine in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix. Once dissolved, add the remaining 50ml of milk
  • 1 sheet of gelatine
  • 50ml of milk
5
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve
6
Preheat the oven to 150°C/gas mark 2
7
Now make the oat crumble. Mix all of the ingredients together with your hands, crumble the mixture onto a tray and bake for 20-30 minutes
  • 50g of Demerara sugar
  • 50g of butter
  • 1 tbsp of honey
  • 1 egg
  • 1 tsp baking powder
  • 150g of plain flour
  • 100g of oats, toasted
8
For the porridge, bring the milk, cream, sugar and vanilla to the boil, add the millet and stir until it thickens
  • 125ml of whole milk
  • 125ml of double cream
  • 25g of caster sugar
  • 1/2 vanilla pod
  • 60g of millet flour, organic
9
When all of the millet has been cooked out (roughly after 10 minutes), add the pear juice, crème fraîche and salt
10
Serve warm alongside the oat crumble and a neat quenelle of milk ice cream
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