Stracciatella semolina with raspberries

Name: Stracciatella semolina with raspberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 ml Milk; 100 g Whipped cream; 40 g Common wheat semolina; 1 heaped tablespoon sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1 fresh egg; 200 g Raspberries; 50 g Dark chocolate; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 ml Milk
100 g Whipped cream
40 g Common wheat semolina
1 heaped tablespoon sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1 fresh egg
200 g Raspberries
50 g Dark chocolate
7-10 Tbsp Cling film

Directions

1
Bring the milk and cream to the boil in a saucepan while stirring. Mix semolina, sugar, vanillin sugar and 1 pinch of salt and let it trickle in while stirring. Bring to the boil again and let it swell for 5-10 minutes at low heat while stirring.
2
Pull off the stove.
3
Separate the egg. Gradually mix 3 tbsp. semolina with the egg yolk, then stir into the remaining semolina. Beat egg white until stiff and fold in. Place the foil directly on the surface of the semolina to prevent skin formation and allow to cool.
4
In the meantime, select and possibly wash the raspberries. Roughly chop the chocolate and fold into the semolina. Pour into dessert glasses and add the raspberries.