semolina pudding

Ingredients for 6 servings:

• 500 ml milk
• 40 g sugar
• 1 vanilla pod(s), pulp
• 80 g semolina
• 2 eggs
• 1 lemon(s), organic, grated peel
• 4 sheets of gelatin
• 6 tbsp lemon juice, warm
• 250 ml whipped cream
• 20 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 5 minutes

Bring the milk, 40g of sugar, and the vanilla bean seeds to a boil in a saucepan. Stir in the semolina and continue to simmer for 5 minutes. Once boiling, let the semolina cool slightly and separate the eggs. Stir the egg yolks and grated lemon zest into the lukewarm semolina. Soak 4 sheets of gelatine in cold water. Then dissolve in 6 tablespoons of warm lemon juice and mix with the semolina. Chill the mixture for 30 minutes. In a separate bowl, beat the heavy cream and egg whites with 20g of sugar until stiff. Fold into the semolina, pour into molds, and chill for another 6 hours. This semolina pudding goes well with apricot compote.