Blueberry semolina rue

Ingredients for 4 servings:

• 200 ml milk
• 30 g sugar
• 1 packet of vanilla sugar
• 60 g semolina (soft wheat)
• 40 g quark
• 1 tbsp pistachios, chopped
• 1 egg(s)
• 50 g breadcrumbs
• 2 tbsp butter
• 500 ml wine (blueberry)
• 20 g sugar
• 200 g blueberries
• 2 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the milk to a boil with the sugar and vanilla sugar, sprinkle in the semolina, bring to a boil again, and let cool slightly. Mix in the quark and pistachios, fill a casserole dish to a depth of about 2 cm, and chill for about 30 minutes. Bring the blueberry wine to a boil with the sugar and blueberries. Mix the cornstarch with a little water and use this to thicken the blueberry mixture. Cut the semolina into diamonds or triangles, coat first in beaten egg and then in breadcrumbs, and fry in heated butter until golden brown. Arrange the blueberries on plates to create a mirror effect, arrange the semolina diamonds on top, and serve garnished with mint leaves, if desired.