Semolina pudding with raspberry sauce

Name: Semolina pudding with raspberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

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
Chill some raspberries 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.
2
Finely mash the raspberries, pass through a sieve. 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