How to Make Fromentée
- Take the wheat berries and put them in the Pestle and Mortar.
- Add water into it and grind the wheat around for a few minutes.
- Do this until all the husks covering the wheat berries are separated from these.
- Once you are done, rinse the wheat a few times until only wheat is remained and all husks are gone.
- Take a large pot and put it on the stove on low flame.
- Add the husk-free wheat into the pot and add 4 to 5 glasses of water into the pot.
- 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.
- Take a separate pot and place it on the stove on low heat.
- Add milk, wheat and washed raisins into the pot.
- Cook the Fromentée on medium flame while stirring it for at least the next 15 minutes then take it off the heat.
- Take a separate bowl and break open eggs into it.
- Remove the egg white and store it for later use.
- Whisk the egg yolks thoroughly.
- Take some milk from the Fromentée and add it into the egg yolks.
- Whisk some more then add the mixture back into Fromentée while stirring it.
- Put it back on the stove on low heat and cook until it thickens for at least half an hour.
- Take it off the heat once it is done and pour it out in a bowl.
- Add sugar and nutmeg into the Fromentée and mix well.
- Serve hot!
- Fromentée is a French dessert from medieval times which was popular until the 18th
- Fromentée is derived from the Latin word Furmentum which means ‘grain’.
Fromentée was once part of the traditional Celtic Christmas Meal.