RASP­BERRY AN­CIENT GRAINS

F&B World - - SPECIAL FEATURE -

IN­GRE­DI­ENTS

75 grams mixed an­cient grains break­fast ce­real 60 ml fresh rasp­berry juice 30 grams raw brown sugar 6 grams mint leaves, minced

PRO­CE­DURE

Toast the an­cient grains for 3 min­utes in a 150°C oven. Cool down and set aside. In a heavy-bot­tomed sauce­pot, com­bine rasp­berry juice and brown sugar. Sim­mer and stir un­til sugar has dis­solved. Let cool. Fold juice onto the ce­re­als. Add chopped mint leaves. Use im­me­di­ately.

AS­SEM­BLY

Sprin­kle the set bar­ley panna cotta with a spoon­ful of rasp­berry an­cient grain. Top with a piece of the multi-grain maize tuile and serve with the Fruit Loops cot­ton candy.

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