- 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)
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.
Butter four ramekins and sprinkle with sugar.
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.
Add 1/3 of egg whites to berry mixture and fold gently. Fold in remaining egg whites.
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.
Remove ramekins from the oven, let cool briefly and invert onto serving plates. Garnish with remaining blueberries and mint leaves. Serve.