She Strengthens

Discover the Hidden Gem of Millet in This Creamy Lemon Dessert

Millet, an ancient grain often overlooked, finds its perfect match in creamy desserts. The subtle texture of millet is expertly masked, allowing its delicate flavor to shine through. This refreshing lemon-infused dessert, reminiscent of rice pudding, is a prime example.

The Perfect Balance of Flavors

Aromatic white wine syrup, caramelized to perfection, brings together the ingredients while highlighting the comforting nature of millet. The sweetness of grapes, the tanginess of lemon, and the creaminess of yogurt all come together in harmony.

Ingredients

• 1 cup water
• 1⁄2 cup millet
• 2⁄3 cup whole or low-fat milk
• 1⁄2 teaspoon vanilla extract
• Pinch of fine sea salt
• 3⁄4 cup dry white wine (or apple juice)
• 1⁄4 cup honey
• 2 tablespoons turbinado sugar
• 2 cups halved seedless grapes (preferably red or purple)
• 3 whole cloves (or a pinch of ground cloves)
• 1 (4 by 1⁄2-inch) strip lemon zest (white pith removed)
• 1 1⁄2 cups whole milk Greek yogurt
• 2 tablespoons limoncello (or apple juice)
• 1 1⁄2 teaspoons finely grated lemon zest

Preparing the Millet

Combine water and millet in a small heavy saucepan, bringing to a boil. Reduce heat, cover, and cook until the water is absorbed (18-20 minutes). Stir in milk, vanilla, and salt. Return to a simmer, cover, and cook until the liquid is absorbed (about 10 minutes more). Let sit, covered, for 5 minutes, then uncover and cool for 25 minutes.

Creating the Pudding

While the millet cools, combine wine, honey, sugar, grapes, cloves, and lemon zest in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring gently to dissolve sugars. Cook at a lively simmer for 2 minutes, then tip grapes into a sieve to retain the liquid. Return the liquid to the pot, bringing to a boil, and cook until the syrup caramelizes (7-9 minutes). Let cool for 15 minutes.

Finishing Touches

Once both the millet and syrup are slightly warm, remove the zest strip and cloves from the syrup. Set aside 2 tablespoons of syrup for garnish. Combine the remaining syrup, yogurt, limoncello, and grated zest in a medium bowl, beating until smooth. Fluff the millet with a fork and stir it into the yogurt mixture. Gently stir in the grapes. Divide the dessert between six bowls and chill, covered with plastic wrap, for 2 hours.

Serving Suggestions

Garnish each bowl with grape halves, spooning a bit of the reserved syrup on top (stir in a teaspoon of boiling water to loosen if needed). Finish with a sprinkle of lemon zest.

Image courtesy of Erin Kunkel.