Coconut amaranth porridge with caramelized blood oranges
Today we have an incredibly delicious vegetarian dish for you from @sabrinasue_in_love_with_food. The dish was prepared using the pots from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavours and the right tools: with the Original-Profi Collection® every challenge becomes your success. Made in Germany from recycled premium stainless steel. This is quality at professional level, exactly to your taste. Whether it’s quick searing, intense roasted flavours or a whole menu for your guests – every detail is designed to support you. Often copied, but never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Have fun trying it out!
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500ml | Coconut Drink |
| 1 tsp. | Vanilla Extract |
| 100g | Puffed Amaranth |
| 1 | Pinch of salt |
| 3 tbsp. | Caramel cream |
| 2 | Blood oranges |
| 30g | Hazelnuts |
| Mint for garnish |
Instructions
Step 1 of 5:
Put the coconut drink and vanilla extract into a saucepan and bring briefly to the boil.
Step 2 of 5:
Sprinkle in the amaranth and salt. Then simmer over a low heat for 3-5 minutes,
stirring constantly.
Step 3 of 5:
Stir 1 tbsp. caramel cream into the porridge.
Step 4 of 5:
Peel the blood oranges and cut them into thin slices. Roughly chop the hazelnuts.
Divide the porridge between two bowls. Decorate with the blood oranges.
Step 5 of 5:
Sprinkle the chopped hazelnuts on top and drizzle with the remaining caramel cream. If you like, you can add a few mint leaves on top for decoration, and your delicious porridge is ready.
Tipp:
If you use a plant-based caramel cream, the porridge is even suitable for a
vegan diet.
