Grandma's Favorites – Semolina | Fruit | Creme Brûlée

Ingredients for 5 servings:

• 1 liter of milk
• 1 pinch of salt
• 100 g sugar
• 150 g durum wheat semolina
• 150 g breadcrumbs
• 2 eggs
• cinnamon sugar
• Clarified butter
• 250 g raspberries
• 25 g sugar
• 450 ml cream
• ½ bunch basil
• ¼ vanilla pod(s), including the pulp
• 20 g sugar
• 3 egg yolks (60 g)
• 5 tsp brown sugar
• n. B. Basil for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

from the show “The Perfect Dinner” on VOX from 18.02.2025

For the basil crème brûlée, pour the cream into a small saucepan. Rinse the basil, pick off the leaves, and finely slice them. Add the basil to the cream and let the mixture steep for at least two hours. Add the vanilla seeds, the scraped pod, and the sugar to the basil cream. Bring everything to a boil over low heat, then remove from the heat and remove the vanilla pod. Blend the mixture finely with a hand blender and pour through a sieve into a second saucepan. Simmer over low heat for another five minutes, then let it cool. Heat 1 liter of water in a steamer or in a pot with a steamer insert. Rinse the ramekins with cold water. Stir the egg yolk into the cooled cream. Pour the mixture through a sieve into the ramekins and place them in the steamer insert. Cook the cream at 80-90°C for about 20 minutes, then let it cool and refrigerate for at least two hours. For the semolina slices, bring the milk to a boil with salt and sugar. Gradually add the semolina while stirring, and continue stirring until the mixture sets. Pour the semolina porridge into a shallow dish, smooth it out, and let it cool completely. Cut the solid mixture into triangles. Beat the eggs, coat the triangles first in egg, then in breadcrumbs. Fry the slices in clarified butter until golden brown, then coat them in cinnamon sugar. Reserve two raspberries for decoration. For the raspberry glaze, puree the remaining raspberries with sugar and pass through a fine sieve. Pour the raspberry sauce into a serving bottle. To serve, place the raspberry glaze on dessert plates and arrange the hot semolina slices on top. Place the crème brûlée next to it, sprinkle with brown sugar, and caramelize it with a blowtorch. Garnish with the reserved raspberries and basil leaves. Manfred prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 2 in Saarland, on Tuesday, February 18, 2025.