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Ingredients
Semolina Dessert with Strawberries and Rhubarb
- For Semolina
- 250 milliliters milk
- 1 pinch salt
- 50 grams sugar
- 1 generous pinch grated Lemon peel
- 60 grams Semolina flour
- 2 eggs
- powdered sugar (for dusting)
- For Compote
- 250 grams Rhubarb
- 250 grams Strawberries
- 5 Tbsps sugar
- 1 Cinnamon stick
- mint (for garnishing)
Bring milk with salt, 40 grams (approximately 1.5 ounces) of sugar and grated lemon zest to a boil. Gradually add semolina and cook on low heat, stirring constantly, for about 8 minutes until semolina thickens.Cool.
Butter 4 small ramekins.
Separate eggs. Add yolks to semolina mixture, stir. Beat egg whites with remaining sugar until stiff and carefully fold into semolina. Fill ramekins with semolina mixture, place them into baking dish filled with boiling water up to 1-2 cm (approximately 0.5-1 inch) deep. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and cool.
Rinse and peel rhubarb, cut into thin slices and place in a pot. Add sugar, cinnamon stick and some water. Simmer on low heat for 10 minutes. Rinse and dry strawberries, cut into quarters, setting aside four whole strawberries for garnishing. Add chopped strawberries to cooled rhubarb, let rest to infuse flavors and remove cinnamon stick. Sprinkle semolina cakes with powdered sugar, garnish with whole strawberries and mint leaves and serve accompanied by rhubarb compote.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 4.4 g | (15 %) |