John Myers
Semolina Puree with Raspberries
The perfect semolina puree with raspberries recipe with a picture and simple step-by-step instructions.
- 75 g Soft wheat semolina
- 450 ml + 50 ml Milch
- 2 tbsp Powdered sugar
- A piece of lemon peel
- 1 Egg yolk
- 250 g Quark 40% fat
For the raspberry sauce:
- 300 g Frozen raspberries
- 3 tbsp Powdered sugar
- 1 Vanilla pod
- 1 tbsp Lemon juice
- Put the raspberries, powdered sugar and lemon juice in a saucepan and heat. Cut the vanilla pod lengthways, scrape out the pulp and add the scraped pod to the raspberries. Bring to the boil once, then remove from the heat and let cool down.
- Bring 2,450 ml milk with powdered sugar and lemon zest to the boil. Stir in semolina and leave to swell for approx. 7-10 minutes while stirring. Remove from heat and stir in the egg yolks, whipped with 50 ml milk. Remove the piece of lemon peel and let cool down a little. Then stir in the quark.
- Arrange the semolina puree with berries on plates and serve.
- Tip 4: The semolina puree can also be served as a dessert. To do this, cook 250 ml milk with 75 g soft wheat semolina and powdered sugar to make semolina porridge and stir in 250 g quark (40% fat). Cook the raspberry sauce as described above. Distribute in dessert bowls and serve garnished with fruit sauce.
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