Anise semolina pudding

Ingredients for 6 servings:

• ½ liter of milk
• 100 g semolina
• 4 eggs, separated
• 70 g butter
• 30 g powdered sugar
• 40 g sugar
• 50 g raisins
• 1 packet of vanilla sugar
• 30 g anise
• 1 pinch of salt
• 250 ml cream
• 1 tsp, leveled spice mix (gingerbread spice)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the milk to a boil with anise, vanilla sugar and a pinch of salt, then add the semolina and simmer while stirring constantly until the mixture thickens. Empty the semolina mixture into a bowl, cover with cling film and allow to cool (approx. 3/4 hour). Preheat oven to 150°C. Grease a casserole dish with butter. Separate the egg yolks and whites. Beat the softened butter with the icing sugar until creamy. First mix in the cooled semolina mixture, then gradually add the yolks and mix until smooth. Beat the egg whites with the sugar until creamy and fold into the semolina mixture with the raisins. Pour the mixture into the prepared dish and bake in the oven on the middle rack for approx. 40 minutes. Serve the casserole with gingerbread cream: Whip 1/4 l heavy cream with 1 level teaspoon of gingerbread spice.