Semolina pudding with raspberry puree

Name: Semolina pudding with raspberry puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g frozen raspberries; 1 egg (size M); 1/2 l Milk; 2 TABLESPOONS Sugar; 1 pinch Salt; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 60 g Common wheat semolina; 1 TABLESPOON demerara sugar; 2 TABLESPOONS Whipped cream; 2 stem(s) Lemon balm; 7-10 Tbsp Wood skewer

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g frozen raspberries
1 egg (size M)
1/2 l Milk
2 TABLESPOONS Sugar
1 pinch Salt
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
60 g Common wheat semolina
1 TABLESPOON demerara sugar
2 TABLESPOONS Whipped cream
2 stem(s) Lemon balm
7-10 Tbsp Wood skewer

Directions

1
Defrost the raspberries. Put some raspberries aside for decoration. Separate the egg. Stir egg yolk with 3 tablespoons of milk until smooth. Bring milk, sugar, salt and lemon peel to the boil.
2
In the meantime beat the egg whites until stiff. Take milk from the stove and add semolina while stirring. Bring to the boil again briefly. Stir the egg yolks into the hot semolina mixture and fold in the beaten egg white. Pour into 4 timbal moulds (6x6 cm) rinsed with cold water and chill for about 1 hour. In the meantime puree the raspberries, season with lemon juice and brown sugar. Pass the raspberry puree through a sieve and put it on the plates. Spread the cream drop by drop on the puree. Pull hearts with a wooden skewer.
3
In the meantime puree the raspberries, season with lemon juice and brown sugar. Pass the raspberry puree through a sieve and put it on the plates. Spread the cream drop by drop on the puree. Pull hearts with a wooden skewer. Use a knife to remove the semolina from the moulds and turn over onto the puree. Decorate with lemon balm and raspberries