Semolina flummery with raspberries

Name: Semolina flummery with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 l milk, salt; 75 g Wheat semolina; 2 Eggs; 1 package Bourbon vanilla sugar; 50 g + 2 tablespoons brown sugar; 7-10 Tbsp Grease; 2 TABLESPOONS Butter; 250 g Raspberries

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 l milk, salt
75 g Wheat semolina
2 Eggs
1 package Bourbon vanilla sugar
50 g + 2 tablespoons brown sugar
7-10 Tbsp Grease
2 TABLESPOONS Butter
250 g Raspberries

Directions

1
Bring milk and 1 pinch of salt to the boil. Stir in semolina and let it swell at low heat for 6-7 minutes. Stir from time to time
2
Separate eggs. Beat the egg whites until stiff, sprinkle with vanilla sugar. Stir the egg yolks and 50 g sugar into the hot semolina. Fold in the beaten egg white. Divide the semolina into 4 small or 1 large greased casserole dish. Sprinkle with 2 tablespoons of sugar. Spread butter in flakes on top
3
Gratinate semolina flummery in a preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for 3-5 minutes. Select the raspberries, wash if necessary and spread on the semolina