(for 4 people)
200 gr hulled millet
600 g Bio Soya Drink Vanilla
6 tablespoons of agave syrup
200 g mixed berries (including frozen)
vanilla essential oil (optional)
Fresh raspberries to decorate
Rinse the millet under running water in a narrow mesh colander and soak it in water for 2 or 3 hours.
Then drain it, rinse it again and pour it into a pot with Bio Soya Drink Vanilla. Cover and boil over low heat, stirring occasionally, until the cereal is well cooked and the liquid is dried. Blend it, adding a few drops of essential oil, 4 tablespoons of agave syrup and Bio Soya Drink Vanilla, just enough to obtain a smooth and medium-thick cream. Let it cool completely.
Cook the berries in a saucepan (if they are frozen, let them thaw first) for about ten minutes, stirring occasionally, add 2 tablespoons of agave syrup at the end of cooking. They will be ready when they have taken on the consistency of a jam.
Serve the millet cream in individual bowls with the jam on top and some fresh raspberries.