Sweet cornmeal dumplings with a fruit coulis
Tillredning
Wash the lemon in hot water then dry it and finely zest it. Bring the almond milk to the boil with 30 g sugar and the spices. Stir in the cornmeal and bring to the boil again while stirring constantly. Leave the mixture to cool down, then wet your hands and shape it into finger-thick dumplings (approx. 5-cm long). Heat up the coconut oil in a frying pan and fry the dumplings on all sides over a medium heat until golden brown. Sort the raspberries, briefly wash them and dab them dry. Put the berries in a tall mixing jug with 20 g sugar and blend into a fine coulis. Strain the coulis through a sieve.
Coat the dumplings in cinnamon sugar, drizzle some fruit coulis on top and decorate with a mint leaf.
Serves two
- ½ lemon
- 300 ml almond milk
- 50 g raw cane sugar
- 1 pinch of cinnamon powder
- 1 pinch of ground cardamom
- 75 g cornmeal
- 4 tbsp coconut oil
- 200 g raspberries (or strawberries/blueberries)
- Cinnamon sugar
- Mint leaves
