Buttered Nut Porridge with Ricotta and Honey

For buttered nut porridge with ricotta and honey, coarsely chop the hazelnut kernels and peanuts. Melt the butter in a pan and toast the porridge and nuts briefly. Make sure that the mixture does not burn.

Then add the almond drink, bring to the boil and simmer for 3 minutes.

Divide buttered nut porridge with ricotta and honey between two bowls. Pour ricotta and honey on top and dress with mixed nuts and berries as desired.

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