Semolina pudding with raspberry sauce

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 300 g frozen raspberries
  • 115 g Sugar
  • 750 ml Milk
  • 80 g Common wheat semolina
  • 1 egg (size M)
  • 1 pinch Salt
  • 100 g Whipped cream
  • 2 TEASPOONS ground pistachio kernels

Directions

  1. 1

    Put some raspberries in a cool place for decoration. Sprinkle the rest of the raspberries with 50 g sugar and defrost at room temperature. Bring milk and 40 g sugar to the boil. Sprinkle semolina while stirring, bring to the boil once. Remove from the heat, cover and leave to swell for about 5 minutes. Finely mash the raspberries, pass through a sieve.

  2. 2

    Separate egg, beat 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. Fold in the beaten egg white. Layer the semolina porridge with the raspberry sauce in 4 glasses. Decorate with raspberries set aside and sprinkle with pistachios. Serve immediately

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
450 kcal
CARBS
60 g
FATS
18 g
PROTEINS
13 g

Categories & Tags

Dessertinexpensive