Semolina pudding with currants and caramel sauce

Name: Semolina pudding with currants and caramel sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g red currants; 1/2 l + 2 tablespoons of milk; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 60 g Semolina; 4 TABLESPOONS Sugar; 1 TABLESPOON Butter; 1 egg (size M)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g red currants
1/2 l + 2 tablespoons of milk
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
60 g Semolina
4 TABLESPOONS Sugar
1 TABLESPOON Butter
1 egg (size M)

Directions

1
Wash and drain the currants, and strip the berries from the panicles, except for something to decorate them. Bring 1/2 litre of milk, lemon peel and 1 pinch of salt to the boil. Stir in semolina and simmer at low heat stirring for about 5 minutes. Stir in 2 tablespoons of sugar. Let the semolina cool down a bit.
2
Meanwhile, bring 2 tablespoons of sugar and butter to the boil in a saucepan and simmer for about 3 minutes. Separate the egg. Beat egg white until stiff. Mix the egg yolks and 2 tbsp. milk and stir into the semolina porridge. Fold in the beaten egg white. Rinse 4 cups (each containing approx. 1/8 litre) with cold water. Spread the caramel and currants into the cups. Pour in the semolina porridge, smooth it down and refrigerate for 2-3 hours.
3
milk and stir into the semolina porridge. Fold in the beaten egg white. Rinse 4 cups (each containing approx. 1/8 litre) with cold water. Spread the caramel and currants into the cups. Pour in the semolina porridge, smooth it down and refrigerate for 2-3 hours. Turn out the pouring pudding and decorate with the remaining currants
4
Preparation time approx. 25 minutes. waiting time approx. 2 hours