Cherry sauce: pour the cherries with honey and cook for 5 minutes.
Expanded millet in caramel: dissolve sugar in a saucepan until the consistency of caramel. Add cream, butter and expanded millet. Stir and transfer to parchment paper to cool.
Chocolate mousse: blend cooked beans, bananas and melted chocolate until smooth. Add cardamom. Put into a cup, add the cherry sauce and caramel expanded millet.
Soligrano wishes you a tasty meal!
Author of the recipe: Chef Kolumna Park.
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More about the products BIO expanded millet and Red beans BIO.