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Maize semolina mash with almond oil and blueberries


Place the Rapadura in a pot and pour with milk. Stir to simmer.

As soon as the milk boils, mix polenta maize semolina with a whisk. Remove the pot from the heat and leave it to swell for about 10 minutes. Stir the apricot kernel oil, also vanilla and honey.

Cook blueberries with sugar carefully stirring. Then take off the heat and let it cool. Stir with crème fraîche and add to the semolina.

Rapunzel Products

1002470 Apricot kernel oil virgin, project
420535 Polenta maize semolina, demeter
1400140 Rapadura whole cane sugar, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine

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