Tangerine, tangerine, living reflection from a dream
For 2 portions;
- 1 cup of millet
- 1 cup of water
- 1 cup of milk (plant based e.g. coconut, almond, soy, oat etc.)
- 1 cardamom pod (or 1 tsp of cardamom powder)
- 1 tangerine (including the zest)
- 2 Tbsp of agave syrup
- 1 tsp of orange blossom water
- A pinch of salt
Add-ons optional and as desired: poppy seeds, dried cornflower petals, fruit, chopped chocolate, pistachios, hemp seeds, black sesame seeds.
A light dessert that refreshes after a meal and makes the most of tangerines before the season is over. Cardamom and tangerines make a good pair, while the millet creates a custardy and creamy base. We like to eat this dessert in the weekend after a curry or stew.
Add the millet, water, milk, and salt into a pan and cook over low heat. Stir occasionally with a wooden spoon. Once the millet is cooked, let it cool down a bit.
Transfer the millet into a food processor and add the peeled tangerine and its zest, cardamom, agave syrup, orange blossom water and blend until you have a smooth consistency. If the mixture is too dry, add a bit of milk (a teaspoon or so) to the mixture. Once the mixture is smooth, transfer it into a glass jar and refrigerate to let it set and cool completely – at least 4 hours, preferably overnight.
For serving top with any add-ons you like.