Caramel semolina pot with raspberries

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Caramelise 3 tablespoons of sugar in a pot until golden. Add milk and cream, bring to the boil. Let simmer until the caramel is dissolved. Add salt and semolina while stirring. Bring to the boil once, remove from the heat and allow to swell for about 5 minutes.

2. 2

   Separate the egg, chill the egg white. Gradually stir 3 tablespoons of semolina into the egg yolk. Stir everything into the remaining semolina. Pour into a bowl and let it cool down. Sort the raspberries. Puree 300 g raspberries and 60 g sugar, pass through a sieve. Chop the sweets. Beat the egg white until stiff, fold into the semolina. Layer semolina with remaining raspberries and sauce in 4 glasses.

3. 3

   Sort the raspberries. Puree 300 g raspberries and 60 g sugar, pass through a sieve. Chop the sweets. Beat the egg white until stiff, fold into the semolina. Layer semolina with remaining raspberries and sauce in 4 glasses. Sprinkle with sweets

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
390 kcal

CARBS
53 g

FATS
15 g

PROTEINS
10 g