Instructions

Follow the steps and taste along the way.

1. Cook the millet

   Rinse the millet first with cold water, then with hot water. Bring the milk to a gentle boil in a saucepan, add the millet and 1 g of salt. Cover and cook over low heat for 18 to 20 minutes, stirring occasionally, until the grains are tender and the liquid is almost fully absorbed. Remove from the heat and leave to cool for 10 minutes, until the mixture is warm rather than hot.

   

2. Prepare the blackberries and oven

   Preheat the oven to 180 °C. Gently toss the blackberries with 15 g of sugar, the lemon juice and cornstarch, coating them without crushing them. Line a baking dish measuring approximately 20 × 25 cm with parchment paper.

   

3. Combine the egg yolks and millet

   Separate the eggs. Stir the egg yolks, the remaining 75 g of sugar, the butter cut into pieces, the vanilla extract and the remaining 1 g of salt into the warm millet. Mix until the butter has melted and the mixture is combined.

   

4. Lighten the mixture and add the fruit

   Using a clean whisk, beat the egg whites until they form stiff, glossy peaks. Fold one-third of the egg whites into the millet mixture first, then gently fold in the rest with a spatula so the pudding stays airy. Spread the mixture in the baking dish and distribute the blackberries and any juice from the bowl evenly over the top.

   

5. Bake and serve

   Bake at 180 °C for 30 to 35 minutes, until the edges are golden and the center no longer wobbles noticeably when the dish is gently shaken. Leave to stand for 10 minutes so the pudding can set. Divide into 6 portions and serve warm with sour cream.