Semolina Pudding with Raspberries
Ingredients
- Ingredients
- 150 grams Frozen raspberry
- 100 grams sugar
- 600 milliliters milk
- 1 egg
- 1 pinch salt
- 100 milliliters Whipped cream
- 1 Tbsp vanilla pudding mix
- 50 grams Semolina flour
- fresh Raspberries (for garnish)
Preparation steps
Bring the raspberries and 40 grams (approximately 1 1/2 ounces) of sugar to a boil in a pot. Simmer for 3-4 minutes, until the raspberries are disintegrated into a sauce. Stir smooth with a whisk and set aside.
Separate the egg. Beat the egg white with the salt until stiff and chill. Mix the remaining sugar with the egg yolks, cream and custard powder. Heat the milk in a saucepan and stir in the egg yolk mixture. Bring to a boil, stirring constantly, and sprinkle in the semolina. Boil, remove from heat and stir in the beaten egg whites.
Distribute the raspberry sauce into 4 small cups and fill with the semolina mixture. Cover and chill about 3 hours in the fridge. To serve, cut along the inside edge of the cups with a sharp knife and turn out the puddings gently on plates. Garnish with fresh raspberries.
