Ingredients (4 bowls)

  • 50g millets or 25g rice and 25g millets
  • 200g natural tofu (one package)
  • 4 tablespoons maple syrup or 5 tablespoons rice syrup (to taste)
  • a bowl raspberries (about 100-150g)
  • pinch of salt

Directions

  1. Rinse grains with cold water and cook in 4 times water with a pinch salt spoon.
  2. After 10 minutes of boiling, add the chopped tofu into larger cubes (it should be immersed in water) and cook for about 10-15 minutes.
  3. By the end of cooking, the water should be mostly gone.
  4. If you have too much water, let cook the millets for longer without a lit (don’t mix it).
  5. Mix the millets with tofu, sweetener into smooth.
  6. Add 2/3 raspberries and mix again.
  7. Taste. If it is not sweet enough, add more sweetener. If you want to use barley malt, add it when millets are still on the stove, otherwise it can be very runny.
  8. Finally, decorate the cream with the remaining raspberries. Serving can be hot or chilled.

Practical info

  • You can use this cream as one of the layers in the cups.

Modification

  • Instead of raspberries you can use strawberries, blueberries, blackberries or other seasonal fruits. You can divide the cream into two parts and mix each part with another fruit.

Children

  • Raspberry cream is suitable for children 1.5+ years old. Serve the cream either warm or at room temperature.