• 500 g husked wheat gralns
  • 1.5 I water
  • 100-125 g sugar
  • 300 g walnuts, linely chopped
  • 1 teaspoon ine grated lemon peel
  • 1/2 teaspoon rhum flavouring
  • 1/4 teaspoon ground clnnamon
  • salt, icing sugar

In the evening, wash wheat in lukewarm water for several times. Put wheat and water into a non-sticking thick bottom pan and set to boil.
Cook at low fire, shaking the pan from time to time to prevent grains sticking to the bottom. When grains are boiled and all the water evaporated, blend in sugar and some salt (1/2 teaspoon). Gently stir with a wooden spoon and let to cook for some more 10-15 minutes, until the grains have “bloomed” Set aside, closely cover all the surface of the porridge with a wet towel, and let it cool over night.
Next morning, remove eventual “peel” on the porridge surface, and then blend in walnuts, lemon peel, cinnamon and rum. Mix ingredients well with your hand. Set on a plate, give the porridge any shape you want (round, rectangular), and then decorate with icing sugar, walnuts, bonbons, grated dark chocolate etc.
Tip: you can finely chop only half o fthe walnuts (to spread their flavour),  the others being more coarsely cut.


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