Fromentée

1. Take the wheat berries and put them in the Pestle and Mortar.
2. Add water into it and grind the wheat around for a few minutes.
3. Do this until all the husks covering the wheat berries are separated from these.
4. Once you are done, rinse the wheat a few times until only wheat is remained and all husks are gone.
5. Take a large pot and put it on the stove on low flame.
6. Add the husk-free wheat into the pot and add 4 to 5 glasses of water into the pot.
7. Boil the wheat until it is puffed up well and tender in a way that you can squash it into a paste. Don’t paste it, just make it tender enough.
8. Take a separate pot and place it on the stove on low heat.
9. Add milk, wheat and washed raisins into the pot.
10. Cook the Fromentée on medium flame while stirring it for at least the next 15 minutes then take it off the heat.
11. Take a separate bowl and break open eggs into it.
12. Remove the egg white and store it for later use.
13. Whisk the egg yolks thoroughly.
14. Take some milk from the Fromentée and add it into the egg yolks.
15. Whisk some more then add the mixture back into Fromentée while stirring it.
16. Put it back on the stove on low heat and cook until it thickens for at least half an hour.
17. Take it off the heat once it is done and pour it out in a bowl.
18. Add sugar and nutmeg into the Fromentée and mix well.
19. Serve hot!

Trivia

• Fromentée is a French dessert from medieval times which was popular until the 18^th
• Fromentée is derived from the Latin word Furmentum which means ‘grain’.

Fromentée was once part of the traditional Celtic Christmas Meal.