For making caramel syrup unrefined cane sugar fine from Mistral pour water, stir once to dissolve the sugar and place in a saucepan with a thick bottom on a medium heat. Boil the syrup to sample the soft ball and a nice Golden brownish color. Add hot cream, butter, stir and bring to a boil (at this stage, the formation of "candy lump", while stirring it will dissolve completely!). The syrup to cool to a warm state, it can be prepared before the weekend, store in the fridge.

To make porridge, you can use any flakes of TM Mistral to your taste, I have a mixture of flakes 5 cereals.

The flakes pour hot milk and to finish to boiling, stir and leave the lid on for a few minutes. The amount of milk you can adjust the density of the cereal in his own taste.

To make the porridge even more creamy taste - add vanilla ice-cream. Prepared as a hot cereal out onto a plate, put a scoop of ice cream, the berries and pour the caramel sauce.