Semolina Pudding with Berries
For the pudding: combine milk with salt and bring to a boil. Gradually add semolina, stirring, and simmer on low heat, whisking constantly, until mixture thickens.
Separate eggs. Whisk egg yolks with 40 grams (approximately 1 1/2 ounces) and add to semolina mixture. Beat egg whites with remaining sugar until stiff and carefully fold into semolina mixture. Spread mixture in ramekins and refrigerate.
For the topping: rinse and clean currants, place in a pot. Add sugar and a little water and simmer for about 5 minutes on low heat.
Invert pudding onto plates and spread with currrants. Serve.