Millet Groats with Strawberry Pudding

Rinse the strawberries, drain well and clean. Puree, sweeten with maple syrup (I used Ur-Süsse instead of the maple syrup).

Stir the strawberry puree with the agar agar, heat and simmer on low heat for about 5 minutes.

Rinse a mug after it has cooled down. Pour the strawberry mixture into it and leave to cool for at least 3 hours.

Rinse a saucepan with cold water. Slit the vanilla bean and boil it with the milk. Rinse the millet in hot water, add it and cook at low temperature for about 45 minutes. Remove from heat, cool and swell.

Grind the millet. Whip the cream until stiff and stir in with the honey. Pour the millet-vanilla cream onto a plate. Pipe the strawberry pudding into the center and garnish with mint leaves.

Simply fold the strawberries raw into the millet custard.

14 g egg white, 25 g fat, 88 g carbohydrates.

Besides iron and flour, millet also contains a lot of silicic acid: exceptionally good for teeth, skin and hair.

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