Goldilocks in the Fir Forest - a chocolaty-berry delight

The following recipe was created specifically for the German Porridge Championship. "Goldilocks in the Fir Forest (1837)", in keeping with the fairy tale that inspired our name 3Bears, competition finalist Andreas conjured up a fabulous recipe for the Golden Porridge Bowl. Woodruff, wild berries, walnuts & white chocolate... he not only took the audience into the forest with the taste, but he also accompanied his porridge presentation with the appropriate sounds of nature: creative and wonderfully tasteful at the same time! The jury consisting of Andrea Schirmaier-Huber, Stefan Marquard and Lisa Angermann praised him highly. Would you like to try his creation and let the taste take you into the forest? Then grab the wooden spoon and have fun!

Ingredients for a fairytale porridge bowl:

• 100 g 3Bears Porridge A hearty classic
• 250 ml whole milk
• 50 ml cream
• 2-3 tbsp pine tree syrup
• 1 pinch of cardamom seeds
• 1 pinch of vanilla pulp
• 1/2 pinch of galangal
• pinch of salt
• 100 g white chocolate coating
• 1 handful of blueberries
• 1 handful of walnuts
• 200 g wild berries, fresh or frozen
• 1 lemon

preparation

1. For the chocolate cover, temper the chocolate coating so that it is nice and crunchy at the end. To do this, take a snow kettle and a small pot. Fill the pot about 3 cm full of water and place the snow kettle on top.
   
   
2. While the water is warming up, chop the couverture into small pieces and add 80% of it to the snow kettle. The couverture should now be heated to approx. 40-45°C (note: the water should never boil strongly). Then add the rest of the couverture and let it cool to approx. 30°C.
   
   
3. Now cover a small bowl with cling film and spread the couverture thinly on top. Then put it in the freezer for about 15 to 20 minutes.
   
   
4. For the berry sauce, bring the berries to the boil with the lemon juice and puree them with a hand blender. Then pass through a fine sieve.
   
   
5. To make the porridge, briefly toast the oat flakes in the pot and then pour in the milk and whipped cream.
   
   
6. Grind the spices with the salt in a mortar and add to the porridge. Then season with the pine tree syrup. Depending on your taste, you can of course also add seasoning.
   
   
7. Arrange and decorate: Pour the oat mixture into a bowl and garnish with berries and nuts. Pour the sauce into a small jug and finally place the chocolate lid on top.

If you or your guests pour the berry sauce onto the chocolate top, you'll have a chocolaty-berry treat! Enjoy your meal!

About the guest author

Andreas is a passionate cook from the Vienna Woods. He discovered his love for porridge when he spent two years of his childhood in London. His later training in kitchens around the world inspired him to create this fabulous recipe. After his studies, he wants to combine enjoyment and sustainability and let off steam in the startup world.