Millet Porridge with Apricots
- 500 milliliters milk
- 100 grams Millet (finely ground)
- 4 tablespoons Whipped cream
- ½ teaspoon grated Orange peel
- 2 tablespoons sugar
- 400 grams Apricot
- 100 milliliters Apricot juice
- 1 small Cinnamon stick
- 1 teaspoon lemon juice
Combine the millet and milk in a saucepan, bring to a boil, stirring, and boil for 2 minutes. Stir in the heavy cream and orange zest. Add sugar to taste. Remove the pan from the heat and let the porridge cool for 5 minutes.
Rinse 4 ramekins, fill with the porridge, smooth the top and place in the refrigerator for 2 hours. Rinse the apricots, quarter and pit. Simmer the apricot juice and cinnamon stick over low heat for 10 minutes. Stir in the lemon juice and add sugar to taste. Let cool.
To serve, gently warm the ramekins and invert the millet porridge onto serving plates. Serve with apricot sauce and garnish with orange zest and lemon balm.