1 1/4 cups flour
5 cups full fat milk
3/4 teaspoon salt
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream.
Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.
MICROWAVE ROMMEGROT / Serves 16