Fluffy porridge
Description
The recipe won't take much time. If you enjoy surprising your loved ones, I recommend making fluffy porridge. This is a forgotten recipe from Russian cuisine, once popular among the upper class. The fluffy porridge (also known as "pukhovaya") was simmered, cooled, then strained through a sieve and served warm with a sauce made of cream or milk mixed with egg yolks, sugar, cinnamon, or vanilla. The process is actually quite lengthy, but not at all difficult—rather, it's even interesting. I'll share the entire procedure below. Whether or not you decide to try it is up to you. Serve it hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the grain thoroughly, add 1 egg and a pinch of salt. Mix well.
- 3
Step 3
Line a baking sheet with parchment paper, grease it with oil, place the buckwheat on it and spread evenly. Dry it at 150 degrees for about an hour.
- 4
Step 4
Then transfer to a saucepan, breaking up clumps with your hands.
- 5
Step 5
Add the milk and cook the porridge over low heat.
- 6
Step 6
Add a piece of butter to the cooked porridge and mix.
- 7
Step 7
To prepare the sauce, separate the yolks from the whites.
- 8
Step 8
Add sugar, cream, and mix.
- 9
Step 9
Simmer over low heat, stirring constantly, until the sauce thickens. If small lumps form, you can blend them smooth with an immersion blender.
- 10
Step 10
Pass the cooked porridge through a sieve. The taste of such porridge will be completely different—tender, creamy, more delicate. Whether to strain it or not is up to you; in any case, the porridge turns out very delicious and tender!
- 11
Step 11
Serve this porridge cold, drizzled with sauce or regular cream. I served it warm, and it was extremely delicious! Especially liked the sauce. Everyone enjoyed it.