In the kitchen with MyTrela
Millet, espresso and almond cream
Millet is rinsed with boiling water before cooking in milk labelled 0% and espresso. After adding erythritol, salt and almond flavouring, everything is blended, and flaked almonds go on the finished cream.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Millet60 gDry groats; rinse with boiling water before cooking and drain that water away.
- Milk 0%240 g
- Espresso coffee60 g
- Erythritol20 g
- Salt1 g
- Almond flavouring3 g
- Flaked almonds10 g
Preparation
- Pour boiling water over the weighed dry millet and drain. Cook millet in the weighed milk and espresso for about 15 minutes.
- Halfway through cooking add erythritol, salt and almond flavouring. Blend the cooked mixture into a smooth cream.
- Serve with flaked almonds.
The timings in the steps are approximate. Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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