Beer bread with cream and Greek yogurt
For the porridge
- 500 grams of rye bread - cut into cubes
- 1 white beer (33 cl)
- 100 grams of brown sugar
- 5 dl water
- 1 teaspoon vanilla sugar
- 2 dl cream
- 2 large tablespoons of Greek yogurt
Course of action
Put all the ingredients in a pot. If you have time, you can leave it overnight. Cook the mixture for 10-15 minutes until it has a good consistency. If you would like it to be even "smoother", you can blend it with an immersion blender or rub it through a sieve.
Whipped cream with Greek yogurt
Whip 2 dl of cream, and before it is completely whipped, put two large spoonfuls of Greek yogurt in and whip it completely. The Greek yogurt makes the cream melt more slowly on the hot porridge, and then gives it a delicious, sour touch.
Serve your beer bread in a bowl and top it with apple compote, fresh berries, blackcurrant jam or whatever you have. Finish with the yogurt cream and coconut flakes.
A little tip: you can freeze the beer bread in small portions. Then you can make a lot in one batch and have for the next few months - and if you have small children, this is also an ideal dish for them.
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.