Gooseberry semolina casserole

Ingredients for 4 servings:

• ½ liter of milk
• 1 vanilla pod(s)
• 1 pinch of salt
• 80 g semolina
• 100 g butter
• 65 g sugar
• 3 egg yolks
• 1 tsp baking powder
• 3 egg whites
• 1 jar gooseberries
• 2 tbsp breadcrumbs
• 1 tbsp butter
• 5 tbsp hazelnuts, chopped (alternatively almond flakes)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Bring the milk to a boil with the vanilla pod and a pinch of salt. Stir in the semolina while stirring, allow to swell, and then let it cool. Cream the butter and sugar until fluffy and add the egg yolks. Stir in the cooled semolina porridge a tablespoon at a time. Beat the egg whites until stiff peaks form. Finally, fold in the baking powder, beaten egg whites, and drained gooseberries (reserve the juice). Dust a greased baking dish with breadcrumbs and pour in the mixture. Sprinkle with butter flakes and scatter hazelnuts or flaked almonds on top. Bake in a preheated oven at 200°C for about 40 minutes. Serve with vanilla sauce or gooseberry juice.