For 4 people
For 4 people
In a pan, add water, coconut milk, a little salt, vanilla extract and the semi-wholegrain fonio.
Bring the mixture to a boil then reduce the heat.
Stir the mixture constantly and cook over low heat for about 10 minutes until the fonio is cooked.
Add marmalade to the cream at the end of cooking and mix everything together.
Pour 1 tablespoon of apricot marmalade into each ramekin.
In a saucepan, heat water, coconut milk, a pinch of salt, and vanilla extract. Then add the semi-wholegrain fonio and cook over low heat for about 10 minutes, stirring regularly, until the fonio is cooked.
At the end of cooking, add a little marmalade to the cream and mix well. Pour the resulting cream over the marmalade in each ramekin.
Place the ramekins in the refrigerator and let them chill for about 2 hours before serving.
In each ramekin, place 1 tablespoon of apricot marmalade.
Prepare the cream by heating water, coconut milk, vanilla, and a pinch of salt in a pan. Add the semi-wholegrain fonio and cook over low heat for 10 minutes, stirring regularly.
Add a little marmalade to the cream at the end of cooking. Pour the cream into each ramekin, over the apricot marmalade.
Finish by placing a tablespoon of apricot marmalade on top of the cream and sprinkling with praline powder. Refrigerate the ramekins until ready to serve.
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