Millet Flummery

Bring the milk to the boil once with the salt, honey and lemon zest. Add the millet, bring to the boil again and cook for 30 minutes with the lid on.

Remove from the heat and cook for another 10 minutes.

Separate the eggs and mix the yolks into the hot millet porridge. Whip the egg whites with the juice of one lemon until stiff. Spread on the porridge form, sprinkle the walnuts and fold everything together under the millet porridge.

Fill the flummery into bowls and put them in the fridge for about twelve hours with the lid closed.

Rinse the peaches, pour boiling water over them, peel, halve and pit them. Crush the halves and mix them with the cranberry compote.

Top the flummery with a tiny bit of peach sauce, offering the remaining sauce separately.

Note: You cannot topple the millet flummery as you would the semolina flummery.

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