Strawberry millet cheesecake

Strawberry millet cheesecake is a dessert made with cooked millet and fresh strawberries. This millet “cheesecake” is a great alternative for anyone who cannot eat dairy products (I’ve included suitable substitutes in the ingredients), so you can easily make a vegan version too. Of course, this chilled millet “cheesecake” tastes different from a traditional no-bake strawberry cheesecake, but if, like me, you love all kinds of custards and desserts made with millet, you’ll absolutely love it!

Ingredients for the biscuit base:

• 150 g digestive biscuits
• 50 g butter, melted (or coconut oil)

Crush the biscuits until they resemble fine sand. Add the melted butter and mix together.

Line the base of a 20 cm springform tin with baking paper. Press the biscuit mixture onto the base and halfway up the sides of the tin, then level and press down firmly using your hand or the base of a glass. Chill in the fridge for 30 minutes.

Ingredients for the strawberry millet filling:

• ½ cup millet
• 1 cup boiling water
• a pinch of salt
• 300 g strawberries
• ½ cup icing sugar (or less, to taste)
• 125 ml (½ cup) double cream (or coconut cream, i.e. the thick, high-fat part of canned coconut milk)
• 1 tsp vanilla bean paste
• 1½ tbsp powdered gelatine
• ¼ cup cold water

Rinse the millet thoroughly under warm water several times, then drain.

Place the millet in a saucepan with the boiling water and add the salt. Bring to the boil, then reduce the heat and simmer for approximately 15 minutes, until tender or until all the water has evaporated. Leave to cool slightly. Place the cooked, still-warm millet, strawberries and icing sugar in a food processor or blender. Blitz until very smooth and completely uniform.

Meanwhile, sprinkle the gelatine over ¼ cup cold water and leave to bloom for 10 minutes. After this time, heat gently and stir until completely dissolved (you can also do this in the microwave). Do not allow the gelatine to boil, as this will affect its setting properties.

Add the double cream and vanilla bean paste to the blended strawberry mixture. Blitz until combined. Add the dissolved gelatine and blend thoroughly.

Pour the prepared millet mixture into the springform tin lined with the biscuit base. Refrigerate for several hours, until completely set.

Before serving, decorate the cheesecake with additional sliced strawberries and elderflower blossoms (please note: fresh elderflower blossoms are suitable for decoration only; they can be eaten after being cooked).

Enjoy!