Semolina dumplings filled with apricots on raspberry coulis

Ingredients for 6 servings:

• 3 eggs
• 200 g semolina
• 400 ml milk
• 250 g sugar
• 2 pinches of vanilla
• 6 apricots
• 200 g raspberries (frozen)
• 30 g powdered sugar
• Breadcrumbs, toasted, for coating
• 80 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Place the frozen raspberries on a plate to thaw. Bring the milk, butter, sugar, and vanilla to a boil in a saucepan. Once the milk has boiled, add the semolina to the pan. This means slowly adding the semolina to the milk and stirring until the mixture has completely separated from the bottom of the pan. Transfer the mixture to a bowl and chill. Meanwhile, wash and pit the apricots. First, crack two eggs into the cooled semolina mixture. Depending on the firmness of the dough, you can add another egg. Wrap each apricot in semolina dough and shape into a dumpling. Bring a large, wide pan of water to a boil, add sugar, and add all the dumplings to the boiling water and cook for two minutes. Then, simmer the dumplings on very low heat for 12 minutes. If the dumplings are cooked for 15 minutes, they will fall apart. While the dumplings are cooking, prepare the breadcrumbs and raspberry coulis. For the raspberry coulis, puree the raspberries with the powdered sugar and, if desired, a small splash of red wine. Then pass the mixture through a sieve. Melt the butter in a pan and toast the breadcrumbs until golden brown, stirring constantly. Remove the dumplings from the water and roll them in the toasted breadcrumbs to coat them all over. Spoon some of the raspberry coulis onto a plate to create a mirror effect, then place a dumpling on top.