Lemon semolina porridge with strawberries

Ingredients for 4 servings:

• 500 ml milk, 1.5% fat
• 50 g sugar
• 2 tbsp maple syrup
• 1 ½ lemon juice
• 1 pinch of salt
• 1 packet of vanilla sugar
• 60 g durum wheat semolina
• 500 g strawberries

Instructions

Working time approx. 10 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 23 minutes

creamy, fresh and fruity, easy and quick to prepare

Wash, hull, and halve the strawberries, sprinkle with sugar, and refrigerate. Bring the milk to a boil with the vanilla sugar, sugar, and a pinch of salt. Remove the pan from the heat and stir in the semolina. Return the pan to the stovetop and stir until the milk returns to a boil. Stir continuously to prevent burning. Remove the pan from the heat. Place the lid on the pan and let it stand for 3 minutes. Sweeten the semolina with maple syrup and sugar until the desired sweetness is reached. Stir in the juice of one and a half lemons, to taste. Serve the pudding in dessert bowls and garnish with the strawberries. The semolina pudding is delicious hot or cold. Tip: I use an extra small amount of durum wheat semolina because I like the pudding to be creamy and it stays creamy even when cooled. You can also use more durum wheat semolina to taste.