Semolina Pudding with Berry Sauce
- ½ l milk
- 60 grams butter (for the molds)
- 2 Vanilla bean
- 8 Cardamom
- 70 grams sugar (for the molds)
- 5 eggs
- 1 pinch salt
- 80 grams Semolina flour
- 30 grams raisins
- 30 grams candied Fruit (finely diced)
Soak the raisins in water.
Preheat the oven to 220°C (approximately 425°F). Grease the mold and sprinkle with sugar.
Slit the vanilla bean lengthwise, scrape the seeds into the milk and simmer with the butter and cardamom for about 10 minutes. Remove the vanilla bean and cardamom from the milk. Sprinkle in the semolina while stirring and allow to sit for 5 minutes. Pour into a mixing bowl and stir in the raisins and candied fruit. Separate the eggs and stir in the egg yolks one at a time.
Beat the egg whites with a pinch of salt and 1/3 of the sugar until fluffy, then gradually incorporate the remaining sugar and continue beating the until very stiff. Fold 1/3 of the egg whites into the semolina mixture, then fold the rest gently into the mixture. Fill a deep baking dish with boiling water so that the bottom of the mold is 1-2 cm (approximately 1/2 inch) covered with the water. Pour the semolina mixture into the mold, and bake in the oven for about 30 minutes.
For the sauce, rinse the berries, sort and pat dry. Set aside some of the nicer looking berries for garnish. Boil the remaining berries with 4 tablespoons of sugar and a little water, reduce the heat and simmer for a few minutes., Add the raspberry liqueur and puree. Stir the cornstarch with a little water until smooth, add to the sauce and bring to a boil while stirring.
To serve, sprinkle the remaining fruit with sugar. Spread the berry sauce on plates, place slices of the semolina pudding on top and garnish with fresh berries.