Semolina spaghetti with berry sauce

Ingredients for 4 servings:

• 600 g berries, frozen
• 100 g sugar
• 125 ml juice (sour cherry nectar)
• ¾ liter of milk
• 250 g cream
• 200 g semolina (durum wheat semolina)
• 2 tbsp vanilla sugar
• 4 eggs
• 50 g butter
• 2 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt 40g of sugar in a saucepan over medium heat until golden brown. Add 500g of berries and pour in the juice. Bring the mixture to a boil, cover, and simmer for 5 minutes. Purée the sauce and pass it through a sieve. Add the remaining berries and chill the berry sauce. Bring the milk and cream to a boil. Sprinkle in the semolina, stir in the remaining sugar and vanilla sugar. Cover and let it swell for 5 minutes over low heat. Remove the semolina porridge from the heat, stir in the eggs and butter, and let the porridge cool for 10 minutes. Then press the semolina porridge through a cold-rinsed potato ricer directly onto serving plates like “spaghetti.” Cover each plate with berry sauce and sprinkle with desiccated coconut.