📝 About This Recipe
This elevated take on a nostalgic classic transforms simple wheat semolina into a luxurious, velvet-textured porridge that warms the soul. By simmering the grains in a blend of whole milk and heavy cream with a touch of real vanilla bean, we achieve a decadently smooth consistency reminiscent of fine European patisserie. It is a sophisticated, comforting breakfast that balances the earthy sweetness of the grain with a bright, zesty berry compote.
🥗 Ingredients
The Porridge Base
- 1/2 cup Farina (Regular, not instant) (finely ground wheat semolina)
- 2 cups Whole Milk (full fat for maximum creaminess)
- 1/2 cup Heavy Cream (adds a luxurious mouthfeel)
- 1/2 cup Water
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 teaspoon Pure Vanilla Bean Paste (or the seeds of half a vanilla bean)
- 2 tablespoons Honey or Maple Syrup (adjust to taste)
Spiced Berry Maceration
- 1 cup Fresh Blueberries or Raspberries (washed and dried)
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Lemon Zest (freshly grated)
- 1/8 teaspoon Ground Cinnamon (just a pinch)
For Garnish
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 4-6 pieces Fresh Mint Leaves (for a pop of color)
- 1 dash Extra Honey (for drizzling)
👨🍳 Instructions
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1
In a small mixing bowl, combine the berries, granulated sugar, lemon zest, and cinnamon. Gently toss to coat and set aside at room temperature to macerate while you cook the farina.
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2
In a medium, heavy-bottomed saucepan, combine the whole milk, water, and kosher salt. Bring the mixture to a gentle simmer over medium heat, being careful not to let it boil over.
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3
Once the liquid is simmering, begin whisking constantly and slowly pour the farina into the pan in a steady stream. This 'rain-down' technique is essential to prevent any lumps from forming.
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4
Reduce the heat to low. Continue to whisk for the first 2 minutes as the grains begin to absorb the liquid and thicken.
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5
Switch to a wooden spoon or silicone spatula. Cover the pot with a tight-fitting lid and cook for about 5-7 minutes, stirring every minute to ensure the bottom doesn't scorch.
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6
Once the farina has reached a thick, porridge-like consistency, stir in the heavy cream and the vanilla bean paste.
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7
Add the unsalted butter and honey. Stir vigorously for 30 seconds to emulsify the fats, which creates a glossy, silk-like finish.
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8
Taste the farina. If you prefer it thinner, add a splash more milk; if you prefer it sweeter, add another teaspoon of honey.
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9
Remove the pan from the heat and let it sit, covered, for 2 minutes. This brief rest allows the grains to fully hydrate and the texture to set perfectly.
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10
Ladle the warm farina into warmed shallow bowls.
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11
Top each bowl with a generous spoonful of the macerated berries and their released juices.
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12
Finish with a sprinkle of toasted almonds, a sprig of fresh mint, and a final light drizzle of honey or maple syrup.
💡 Chef's Tips
To avoid lumps, always whisk the farina into the liquid slowly—never dump it in all at once. Use a heavy-bottomed pot to distribute heat evenly and prevent the milk from burning at the base. If you want a nuttier flavor, toast the dry farina in the pot for 2 minutes before adding the liquid. For a dairy-free version, substitute whole milk with barista-style oat milk and use coconut cream instead of heavy cream. Leftover farina will thicken significantly in the fridge; reheat it with an extra splash of milk to restore its creaminess.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast pour-over coffee to contrast the creaminess. Serve alongside two slices of thick-cut, salty applewood smoked bacon for a sweet-and-savory balance. A glass of freshly squeezed blood orange juice provides a bright, acidic punch that cuts through the richness. For an extra indulgent brunch, serve with a side of soft-scrambled eggs topped with chives.