in Dessert Recipes

Raspberry semolina pudding

updated

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Ingredients for 6 servings:

  • ½ liter of milk
  • 80 g semolina (soft wheat semolina)
  • 1 pinch of salt
  • 50 g sugar
  • 1 packet of vanilla sugar
  • 150 g raspberries, frozen

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

a dessert from the 60s

Bring the milk to a boil with salt, sugar, and vanilla sugar. Remove the pan from the heat and slowly add the semolina while stirring. Bring back to a boil briefly and then set aside. Purée the raspberries with a fork. If you don’t like the seeds, you can also pass the berries through a sieve. Stir the raspberry mixture thoroughly into the semolina and then pour into cold, rinsed bowls. Cover with cling film and let cool in the refrigerator. The porridge is easy to turn out. Vanilla sauce goes very well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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