Semolina pudding with blueberries and Amarettini

Name: Semolina pudding with blueberries and Amarettini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 20 g Cornstarch; 200 ml Cherry nectar; 300 g frozen blueberries; 1 package Vanillin sugar; 90 g Sugar; 750 ml Milk; 80 g Common wheat semolina; 75 g Amarettini; 1 egg (size M); 1 pinch Salt; 100 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

20 g Cornstarch
200 ml Cherry nectar
300 g frozen blueberries
1 package Vanillin sugar
90 g Sugar
750 ml Milk
80 g Common wheat semolina
75 g Amarettini
1 egg (size M)
1 pinch Salt
100 g Whipped cream

Directions

1
Mix the starch with 100 ml of nectar until smooth. Bring 150 g blueberries, vanillin sugar, 25 g sugar and 100 ml nectar to the boil in a covered pot. Stir in the starch and let it simmer for about 1 minute while stirring.
2
Add 150 g frozen berries, stir in and set aside. Bring milk and 40 g sugar to the boil. Add semolina while stirring, bring to the boil once. Remove from the heat, cover and allow to swell for about 5 minutes.
3
Amarettini, except for a few for decoration, crumble roughly. Separate the egg. Beat the egg white with salt until stiff, pour in 25 g sugar. Whisk egg yolk and cream, mix with 2 tablespoons of semolina, fold into the remaining semolina.
4
Fold in the beaten egg white and amarettine crumbs. Layer the semolina with the compote in 4 glasses. Decorate with set aside amarettini and serve immediately.