Semolina Pudding

Ingredients

• 500 ml Whole milk
• 80 g Durum wheat semolina
• 60 g Granulated sugar
• 1 Päckchen Vanilla sugar
• 1 Prise Salt
• 1 Egg (medium size)
• 200 g Frozen mixed berries
• 1 EL Lemon juice
• 1 TL Cornstarch
• 2 EL Water
• Für die Garnitur Fresh mint leaves
• Optional Fresh berries (e.g., redcurrants, raspberries)

Instructions

1. In a medium saucepan, slowly bring the whole milk to a simmer over medium heat, along with the granulated sugar, vanilla sugar, and a pinch of salt. Stir constantly to prevent scorching.
2. Once the milk is simmering, slowly sprinkle in the durum wheat semolina while stirring continuously to prevent lumps from forming. Reduce the heat and let the semolina swell for about 5 minutes, stirring occasionally.
3. Remove the saucepan from the heat and immediately stir the egg quickly into the hot semolina mixture until it is fully incorporated and a creamy consistency is achieved. Be careful not to scramble the egg.
4. Immediately spoon the semolina pudding into four small molds or bowls rinsed with cold water. Refrigerate for at least 2 hours to allow it to set and chill.
5. While the pudding chills, heat the frozen berries with lemon juice and optional sugar in a small saucepan. Simmer for about 5-7 minutes until the berries are soft and release their juices.
6. Mix the cornstarch with 2 tablespoons of cold water until smooth, then stir it into the berries. Bring to a brief boil until the sauce thickens slightly. Remove from heat and let cool.
7. To serve, briefly dip the semolina pudding molds in warm water and invert them onto dessert plates. Garnish with the berry sauce and fresh mint leaves, optionally with fresh berries.

Nutrition