Semolina pudding with gooseberry compote

Name: Semolina pudding with gooseberry compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Gooseberries; 100 g + 3 tablespoons sugar; 25 g Cornstarch; 500 ml Milk; 1 pinch Salt; 50 g Common wheat semolina; 6 discs Marble cake; 1 egg (size M); 7-10 Tbsp Mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Gooseberries
100 g + 3 tablespoons sugar
25 g Cornstarch
500 ml Milk
1 pinch Salt
50 g Common wheat semolina
6 discs Marble cake
1 egg (size M)
7-10 Tbsp Mint

Directions

1
Wash, drain and clean the gooseberries. Caramelise 100 g sugar in a pot until golden. Add 250 ml water (caution: hot steam!!!) and simmer until the caramel has dissolved.
2
Add gooseberries and simmer covered for about 4 minutes. Mix starch with a little water until smooth. Remove from heat, stir in the starch and simmer for 1 minute, stirring continuously. Bring milk with salt and 3 tablespoons of sugar to the boil.
3
Stir in the semolina and allow to trickle in. Simmer at low heat while stirring for 1-2 minutes, remove from heat. Halve 2 slices of marble cake. Separate the egg. Beat egg white until stiff. Stir the egg yolk into the semolina.
4
Fold in the egg white. Arrange semolina porridge with compote and 1 1/2 slices of cake each. Decorate with mint.