Millet Flummery

For the millet flummery, bring the milk to a boil in a saucepan, sprinkle in the millet, sweeten with 2/3 of the honey. Cover and simmer gently over low heat for about 20 minutes, then leave to swell without adding heat for another 10 minutes or so.

Press the millet into four chilled cups or ramekins and cool in a cold water bath.

In the meantime, pick out the raspberries. Set some aside. Strain the rest through a sieve to remove the small seeds. Sweeten the fruit puree with the remaining honey.

Divide the raspberry puree among 4 plates. Turn out the millet flummery from the ramekins, arrange on the raspberry puree. Serve garnished with the whole raspberries and a few lemon balm leaves.

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