Spanish cuisine · Desserts & Sweets

Sweet Anise Porridge

Sweet milk porridge from La Mancha, flavored with anise and lemon zest and sprinkled with cinnamon and bread croutons.

Ingredients · for 4 servings

• 1 l whole milk
• 120 g flour
• 150 g sugar
• 1 tbsp anise seeds
• 1 organic lemon (zest)
• 1 cinnamon stick
• 80 g white bread
• 3 tbsp olive oil
• 1 tsp cinnamon
• 1 pinch salt

Instructions

1. Cut the white bread into 1 cm cubes and fry in the olive oil over medium heat for 4–5 min. until crisp all over, then drain on paper towels.
2. Toast the anise seeds in a dry pan for 1 min. until fragrant, and bring to a boil with 200 ml of the milk, the cinnamon stick and the thinly peeled lemon zest; let steep for 10 min. and strain through a sieve.
3. Toast the flour in a wide pan without fat over medium heat for 3–4 min., stirring, until light beige – this removes the raw flour taste from the porridge.
4. Gradually whisk in the remaining cold milk until completely smooth, then add the flavored milk and the sugar.
5. Bring the porridge to a boil while stirring constantly and let it thicken over low heat for 6–8 min. until it falls thickly off the spoon and stirring marks briefly hold; season with a pinch of salt.
6. Fill the hot porridge into bowls, dust with cinnamon, sprinkle with the crisp bread croutons and serve immediately while warm.