Surely everyone at least once cooked buckwheat porridge, but certainly not on this recipe! Now I use only this recipe very much tasty buckwheat is obtained. So you decided to share, I'm sure you'll appreciate the new taste of the ordinary and familiar to all of buckwheat porridge.
Preparation:
First water rinse 2 chicken eggs and shake up their rim to a foam state, add 200g of buckwheat and stir. Then the mixture was put in a pan for baking paper and put in a preheated oven at 120 degrees for 20 minutes. While preparing buckwheat, some grains are dry. To avoid this, I knead them tolkushkoy or spoon. Now, put on fire 800ml of milk, when it comes to a boil, add the buckwheat and 20g butter. Thus, cook at low heat for about 15 minutes.
Meanwhile, prepare the sauce for our delicious buckwheat porridge: break 4 eggs, separating the yolks from the whites. Egg yolks grind with 80g sugar until smooth white paste. Also, pour 2 cups of low-fat cream in a pan, put them on the fire and bring to a boil, add ½ teaspoon ground cinnamon and a bit of vanilla sugar or vanilla pod seeds, if there is. Further adding to the mix our peretortye yolks with the sugar and mix well. So, stir constantly over low heat until the sauce thickens, and then passed through a sieve and put it cools. Chilled buckwheat is also passed through a sieve, pour the sauce We serve at the table. Eat with pleasure!