Semolina porridge with hot strawberries and syrup
easy
30 mins
30 mins
Ingredients
- 70 g + 4 tablespoons sugar
- 1 l Milk
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 7-10 Tbsp thinly peeled rind of 1 untreated lemon
- 150 g frozen strawberries
- 125 g Durum wheat semolina
- 2 Eggs
- 500 g Strawberries
- 4-6 Tbsp Syrup (e.g. caramel syrup, maple syrup)
- baking paper
Directions
- 1
Caramelise 70 g sugar with 2 tablespoons of water until golden brown. Line a baking tray with baking paper. Using a spoon, pour 4 grids of the liquid caramel onto the baking parchment. Bring the milk with 1 pinch of salt, 2 tablespoons of sugar, vanillin sugar and lemon zest to the boil. Bring deep-frozen strawberries with 250 ml water and 2 tablespoons of sugar also to the boil and allow to draw.
- 2
Remove lemon zest from the milk. Stir in semolina, bring to the boil and allow to swell over low heat while stirring for approx. 2 minutes. Remove the pot from the stove. Let it swell for another 2-3 minutes. Separate the eggs. Beat egg white until stiff. Whisk the egg yolks, stir in 2 tablespoons of semolina and stir into the remaining semolina. Fold in the beaten egg white. Puree the strawberries in the stock and bring to the boil again.
- 3
Beat egg white until stiff. Whisk the egg yolks, stir in 2 tablespoons of semolina and stir into the remaining semolina. Fold in the beaten egg white. Puree the strawberries in the stock and bring to the boil again. Wash and clean the fresh strawberries, cut into slices and add to the sauce. Arrange warm semolina porridge with the strawberries, pour syrup over them and decorate with the caramel gratings
Nutrition Facts
550 kcal
91 g
13 g
17 g
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