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Vegan cottage cheese cream<br />
with raspberry jelly and pumpkin<br />
seed brittle<br />
directions<br />
1. First wash the millet in a strainer, than put it to boil in<br />
5 times more rice milk, salt, sugar and vanilla extract.<br />
Simmer it on slow fire, take care that you stir it very<br />
often because it can burn down very easily!<br />
2. When the millet is completely overcooked pull it off<br />
from the fire and blend it down thoroughly with a hand<br />
blender, at the end is has to be very creamy and a little<br />
bit liquid still. If it becomes a bit firm, you can always<br />
add a little bit of rice milk or water to fix the consistency.<br />
Place a cream into glass cups, let it cool down.<br />
ingredients<br />
1 cup of millet<br />
5 cups of rice milk<br />
1 cup of raw can sugar<br />
1 lemon juice<br />
1 teaspoon of vanilla extract<br />
Pinch of salt
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