Woodruff muesli – a delicious breakfast with a fresh touch

Here’s how to prepare it:

Boil the grains in plenty of water until soft (about 1 hour). Drain and rinse with cold water. Finely dice the pumpernickel and soak in beer. Place in a bowl with 100g of cooked pearl barley. Peel the apple, cut into 2mm cubes, and add. Add 160g of milk, honey, 20g of cane sugar, yogurt, nuts, and flakes; mix well. Let stand overnight. Chop 15g of woodruff and add to the muesli.

Tip from R. Stolz: Too much woodruff isn't good for the flavor. It becomes bitter.

For the milk foam, soak the gelatin in cold water. Warm 500g of milk with 15g of cane sugar and add the squeezed gelatin. Mix and pour into the iSi siphon. Screw in two cartridges and refrigerate overnight. Rinse and halve the strawberries. Sweeten to taste. Blanch 50g of woodruff for 2 seconds and immediately plunge into ice water. While dripping wet, blend until smooth with 10g of cane sugar in a blender. Thicken with 1 pinch of xanthan gum. Chill.

To serve: Fill the middle of a large, deep plate with 3 tablespoons of woodruff muesli.
Draw a line around the edge with the woodruff puree. Place the strawberries on the
Spread the muesli. Shake the milk foam vigorously and spray it over the muesli.
Sprinkle with crispy breadcrumbs.