Semolina and Berry Pudding
72 / 100
ready in 2 h. 25 min.
- In addition
- 2 cups Red currant
- 1 cup black currant
- 3 Tbsps sugar
Put the milk into a pan with the salt and bring to the boil. Sprinkle in the semolina and stir over a low heat until the thickened mixture will just drop from a spoon.
Separate the eggs. Stir the egg yolks into the semolina with 40 g sugar. Whisk the egg whites stiffly with the rest of the sugar and carefully fold into the semolina. Transfer to individual moulds and chill.
Wash the currants, strip from their stalks and put into a pan. Add the sugar and a little water and simmer over a low heat for about 5 minutes.
Turn the semolina flummeries out of their moulds and serve with the black- and redcurrants.