MILLET PANNA COTTA WITH PERUVIAN MIECHUNKA

• 120 g millet
• 1 cup of water
• 500 ml of your favorite milk
• seeds from 1 vanilla pod
• a pinch of Purella HIMALAYAN SALT

Sauce:

• juice from 3 oranges
• 1 tablespoon of honey
• 2 tablespoons of Purella MIECHUNKA

1. Rinse the millet in a sieve, pour water over it and leave to soak overnight.
2. In the morning, drain the water and place the millet in a saucepan, add the milk, salt and vanilla seeds. Cook over low heat, covered, for about 30 minutes. Stir frequently, checking that the millet does not stick to the bottom of the saucepan.
3. Blend the cooked, warm millet in a blender, then transfer it to small molds lined with plastic wrap. Refrigerate, preferably overnight.
4. Pour the orange juice into a saucepan and heat until it reduces to a thick syrup, then add the honey and miechunka.
5. Remove the panna cotta molds from the refrigerator, turn them upside down and remove the panna cotta, then discard the plastic wrap.
6. Serve the panna cotta with the delicious sauce (hot or cold).