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Whipped Buckwheat Semolina Porridge & Woodruff Colostrum

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Whipped Buckwheat Semolina Porridge & Woodruff Colostrum

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Ingredients

Currant Juice
1.3 kg red currants
2.3 l Water
Whipped Buckwheat Semolina Porridge
1 l currant juice
800 g Water
350 g Sugar
Half vanilla pod
20 ml Lemon Juice
200 g buckwheat semolina
60 g wheat semolina
Currant and Rye Thins
125 g Sugar
50 g currant juice
30 g rye flour
50 g melted butter
  • Medium

Ingredients

  • Currant Juice

  • Whipped Buckwheat Semolina Porridge

  • Currant and Rye Thins

Directions

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This, again, is one of my childhood tastes. I have been able to try many varieties, with our neighbours both in the north and in the south, but nothing compares to home tastes. The best dessert our school kitchen could deliver.

How to Make Currant juice:

Put the currants in water and bring them to boil. Use a hand blender to mash the currants and then drain through fine mesh strainer.

How to Make Whipped Buckwheat Semolina Porridge:

  1. Combine water, juice, vanilla, sugar and lemon in a saucepan and bring the mixture to a boil.
  2. Mix the two kinds of semolina flour and stir them in a steady stream, whisking constantly.
  3. Cook the porridge at medium heat 6-7 minutes. Remove the pan from the heat, push the porridge through a strainer and let the porridge cool. Use your whipping siphon to make the foam.
  4. Charge the siphon with one CO2 cartridge and another one before serving.

How to Make Currant and Rye Thins:

  1. Mix sugar with juice.
  2. Add flour and butter and let the mixture cool at least for an hour.
  3. Apply a thin layer on a baking sheet and bake it at 190 degrees C for 8 minutes.

How to Serve:

  1. Shake the siphon and whip some porridge in the middle of the plate.
  2. Pour the colostrum around the whipped porridge and garnish it with one rye thin.

Photo credit: Renee Altrov

Peeter Pihel

Peeter Pihel is the Head Chef at Fotografiska Tallinn, a restaurant in an internationally recognized museum of photography in Tallinn, Estonia.

Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France such as Bloom in the Park in Malmö Sweden, Fäviken Magasinet in Jarpen Sweden, Fulgurances in Paris France. In 2017, Peeter was a chef for the Estonian Presidency of the Council of the EU.

Peeter Pihel  is making this world a better place, not only through fantastic cookery, but by also embracing sustainability and a zero-waste mentality. He was our Chef of the Week in June 2020.

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