Aromatic Berry Porridge with Vanilla Cream Yogurt

Preparation (about 35 min):

Cut the vanilla bean in half lengthwise and scrape out the pulp. The pod with orange and cinnamon, cardamom, lemon zest and cloves to the currant juice form. Let the mixture boil and infuse for about five minutes, then pour off the aromatics. Mix potato starch with a little currant juice, bind the gravy with it and make it clear briefly. Add the cleaned, well drained berries (you can also freeze them very briefly).

Let it boil for a short time and add the brown sugar.

Fill the gruel into rinsed glasses and place in the refrigerator to cool. Whip the cream, stir in the vanilla yogurt and vanilla pulp. Pour it on the gruel and garnish with mint croissants.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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