(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 to 3 hours.
Then drain, rinse it again and pour it into a pot with Bio Vanilla Soya Drink. Cover and boil over a low heat, stirring occasionally, until the millet is well cooked and the liquid has evaporated. Blend with a few drops of essential oil, 4 tablespoons of agave syrup and Bio Vanilla Soya Drink, to obtain a smooth, medium-thick cream. Leave to 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 when the berries are nearly ready, i.e. when they are jam-like in consistency.
Serve the millet cream in individual bowls with the jam and some fresh raspberries on top.