Semolina pudding with berries

Ingredients for 4 servings:

• ½ liter of milk
• 2 packets of vanilla sugar
• 1 pinch of salt
• 60 g sugar
• 80 g semolina (wheat semolina)
• 2 sheets of gelatin
• ½ lemon(s), the peel
• 1 tbsp rum
• ¼ liter whipped cream
• ½ kg berries, mixed
• 4 tbsp powdered sugar
• 3 tbsp lemon juice
• 5 tbsp liqueur (raspberry liqueur)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light, refreshing dessert

Bring the milk to a boil with the vanilla sugar, salt, and sugar. Stir in the semolina and simmer over low heat for about 3 minutes, stirring vigorously. Remove from the heat. Stir the soaked, squeezed, and dissolved gelatin into the hot semolina mixture. Mix in the rum and lemon zest and chill for 30 minutes. Whip the cream until stiff peaks form and carefully fold in. Pour the pudding into molds or into a venison loin dish lined with cling film. Leave to set for about 5 hours. For the berry glaze, puree the berries with sugar, lemon juice, and raspberry liqueur until frothy. Pour the mixture into a venison loin dish to create a beautiful butterfly decoration!