For Blueberry Semolina Porridge Parfait, I decided to have layers of semolina porridge cooked in almond milk
into thick creamy texture because I love the creamy soft cake like texture between layers of fruits.
For Blueberry Semolina Porridge Parfait, I decided to have layers of semolina porridge cooked in almond milk
into thick creamy texture because I love the creamy soft cake like texture between layers of fruits.
The «cheese» is not actually cheese at all, but soaked cashews that turn
into a thick creamy texture.
Not exact matches
After 5 - 10 min the custard starts getting
thicker, and as soon as it has reached a
creamy texture like yoghurt, you remove it and pour it
into a bowl.
I love taking
thick and
creamy Oikos Plain Greek Nonfat Yogurt out of the package and
into my cooking, using it to add
texture and protein to my kitchen creations.
Over the span of 3 - 5 minutes, the
texture will go from coconut crumbs to a
thick paste and then move
into a
creamy texture like almond butter.