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Raspberry semolina pudding

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Ingredients for 4 servings:

  • 375 ml milk
  • 60 g semolina
  • 50 g sugar
  • 100 g raspberries, frozen
  • 2 eggs, separated

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Bring the milk, semolina, sugar, and egg yolk to a boil over medium heat, stirring constantly. Once the semolina mixture comes to a boil, turn off the heat and let it swell for about 2-3 minutes. Then remove from the heat and let it cool slightly. Beat the egg whites with a pinch of salt until stiff. Fold into the semolina mixture. Finally, stir in the raspberries. Pour into pudding molds rinsed with cold water and refrigerate for at least one hour.

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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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