What You Need to Know
Tempering and stirring can infuse chocolate into oats, while stewing cherries with sugar and water breaks down their cell walls, releasing natural pectins and creating a gel-like texture. Yoghurt adds creaminess due to its high fat content and acidity.
Steps
- 1.
Swiss Birchermüesli (Switzerland): Overnight soaking adaptation
- 2.
Japanese Zosui (Japan): Breakfast porridge interpretation
- 3.
Mexican Avena (Mexico): Chocolate-cinnamon infusion method
The Science
Primary Reaction
Gelatinization of starches, breakdown of cell walls in cherries