Sorghum Cream or Drôo

Delicious, nourishing, and naturally gluten-free, this recipe evokes traditional Tunisian desserts known for their restorative properties. Sorghum, an ancient grain still little used in our kitchens, deserves to be rediscovered: it is rich in iron, magnesium, and antioxidants — quite impressive!

Ingredients: (serves 4)

100 g roasted sorghum flour

500 ml almond milk

3 to 4 tablespoons honey

2 tablespoons orange blossom water

½ teaspoon ground cinnamon

A small pinch of salt

1 to 2 teaspoons freshly grated ginger

Optional: almonds or sesame seeds for topping

Preparation:

In a saucepan, combine the milk, water, sorghum flour, honey, and cinnamon. Heat over medium heat, stirring constantly to prevent lumps.

When the cream begins to thicken, add the 2 tablespoons of orange blossom water for a delicate aroma. Continue stirring until you reach the creamy texture you prefer.

Remove from heat, let it cool slightly for a few minutes, then serve in small bowls. For a delicious finishing touch, sprinkle some fresh ginger on top.