Blueberry Pudding

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Blueberry Pudding
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the compote
400 grams fresh, ripe Blueberries
3 tablespoons sugar
4 tablespoons dry Red wine
For the pudding
butter (for the ramekins)
sugar (for the ramekins)
1 Vanilla bean
30 grams butter
350 milliliters milk
75 grams Semolina flour
3 eggs
1 pinch salt
50 grams sugar
In addition
mint (for garnishing)
How healthy are the main ingredients?
Blueberrysugarsugarsugareggsalt

Preparation steps

1.

Rinse and dry blueberries. Combine with sugar and 4 of tablespoons of red wine, bring to a boil. Simmer for about 5 minutes on medium heat. Set aside 4 tablespoons of  blueberries, puree the rest and strain through a sieve.

2.

Butter four ramekins and sprinkle with sugar.

3.

Slit vanilla pod lengthwise, combine with butter and milk in a saucepan, bring to a boil. Remove vanilla pod from the pot. Add semolina, stirring constantly, and allow to swell for 5 minutes. Pour into a mixing bowl. Separate eggs and stir in egg yolks one by one. Add fruit puree. Beat egg whites with the pinch of salt and 1/3 of sugar until stiff, then gradually add remaining sugar and beat egg whites until very stiff.

4.

Add 1/3 of egg whites to berry mixture and fold gently. Fold in remaining egg whites.

5.

Fill deep baking tray with boiling water so that ramekins are standing in water up to 1/3 of their height. Pour pudding into ramekins, place into baking tray and bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes.

6.

Remove ramekins from the oven, let cool briefly and invert onto serving plates. Garnish with remaining blueberries and mint leaves. Serve.