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- Makes 8 parfaits
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Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is great for puddings. For a festive presentation, try serving these elegant blueberry parfaits in long-stem wine glasses or martini glasses.
Multicooker directions: To make the pudding in an electric multicooker, combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water in a 6-qt. Instant Pot multicooker. Bring to boiling on Sauté setting. Add millet. Lock lid in place; set pressure valve to Sealing. Set cooker to cook 10 minutes on high pressure. Let stand to release pressure naturally. Open lid carefully. Stir in the remaining ½ cup milk and the vanilla. Cool, covered, until pudding thickens. Continue as directed with Step 2.
By Chef AJ,
Ingredients
- 3½ cups unsweetened, unflavored plant-based milk
- 8 tablespoons Date Paste, divided
- ¾ to 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¾ cup dry millet
- 2 teaspoons pure vanilla extract
- 1 cup + 2 tablespoons unsweetened pomegranate juice
- 2 tablespoons cornstarch
- 3 cups fresh or frozen blueberries
Instructions
- For pudding, in a large saucepan combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water. Bring to boiling, whisking to dissolve Date Paste. Stir in millet. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove from heat. Stir in the remaining ½ cup milk and the vanilla. Cover and let cool in pan. (Millet will thicken as it cools.)
- For topping, in a small bowl whisk together 2 Tbsp. of the pomegranate juice and the cornstarch. In a medium saucepan combine the remaining 1 cup pomegranate juice and the remaining 2 Tbsp. Date Paste. Bring to boiling, whisking to dissolve Date Paste. Whisk in cornstarch mixture. Cook about 1 minute or until mixture thickens, whisking constantly. Remove from heat. Fold in blueberries; cool.
- To assemble parfaits, spoon ¼ cup pudding into each of eight small glasses. Top with 1 heaping tablespoon blueberry topping. Repeat layers. Chill at least 4 hours or until set.
Comments (8)
(4 from 6 votes)This was awful. No flavor and horrible texture.
Delicious flavors. I also blended the mlllet after cooking with an immersion blender and got it nice and creamy. I might also try this with some frozen, thawed strawberries. I think this is a nice starter to build other recipes on.
After cooking the millet, I ran the pudding through my blender to smooth it out. Then I filled clear dessert cups according to the recipe. For a simpler version, use plain blueberries, omitting the pomegranate syrup.
After I carefully followed this recipe, the millet "pudding" failed to thicken and the millet itself stayed crunchy. Perhaps it needs to simmer longer than the 20 minutes as the recipe instructs? Please let me know how to get better results, as ingredients are delicious but texture leaves much to be desired
The millet was really tough and chewy even after cooking it again in the instant Pot and it was too sweet with that much date paste-I chilled it then I had to add arrowroot powder and cook again on the stove to get it to thicken
I don't have an insta pot, can this be made stovetop?
Can't wait to try it
This looks amazing! I can't wait to try it. I have all the ingredients!