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Chocolate Semolina Porridge with cashew cream

This semolina porridge recipe is wonderfully diverse and customisable by a range of different toppings.
Perfect for those cooler morning ahead.

Method

Cashew cream:  
  • Place the cashews in a pot with boiling water, cover and leave them to soak for 30-60 minutes.
  • Drain the water and place the cashews in a high-powered blender. Add the water, blend until smooth.
Semolina porridge:
  • Over low-medium heat, combine the milk, skim milk powder, butter, cream and brown sugar and bring to a gentle simmer.
  • Sift the cocoa powder into the semolina, then sprinkle into the simmering milk while whisking. Keep whisking until the semolina starts to bubble.
  • Whisk in the cashew cream, then turn the heat to low. Cover with a lid and cook for 20 minutes or until smooth & creamy and whisk every 5 minutes to avoid burning.
  • Transfer into gastronorm trays, cover with a cartouche and a lid ready for service.
To serve: 
  • Combine the brown sugar and cinnamon.
  • Top with a drizzle of cashew cream, soft butter and a generous sprinkle of the brown sugar.