Semolina Choppli

Ingredients for 4 servings:

• 1 liter of milk
• 125 g durum wheat semolina
• 1 vanilla pod(s)
• 2 egg whites
• ½ tsp salt
• 1 tsp sugar
• 1 tsp butter
• e.g. raspberry syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Swiss specialty

Beat the egg whites until stiff and chill. Grease a pudding dish with butter and chill as well. Halve the vanilla pod lengthwise and add it to the milk along with the semolina. Bring the milk to a boil, stirring constantly with a whisk. As soon as the milk and semolina come to a boil, immediately remove the vanilla pod and remove the pan from the heat. Quickly whisk the egg whites into the milk and semolina mixture. Immediately pour everything into the cold pudding dish and let it cool. Bring the Chöpfli to refrigerator temperature and turn out onto a serving platter just before serving. To do this, briefly run the dish under hot running water. The Chöpfli should have a slightly salty taste and is served cold with sweet raspberry syrup.