John Myers
Semolina Dumplings on Strawberry Pulp with Flambéed Strawberries
The perfect semolina dumplings on strawberry pulp with flambéed strawberries recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 70 g Sugar
- 120 g Butter
- 0,5 piece Vanilla pod
- 150 g Durum wheat semolina
- 2 piece Eggs
- 1 tsp Lemon peel
- 1 kg Strawberries
- 5 cl Cointreau
- Briefly bring the milk, butter, sugar and vanilla pulp to the boil. Let the semolina trickle in, turn off the heat and let the semolina swell while stirring constantly until the mixture loosens from the bottom. Then transfer to a bowl. Mix in the eggs and lemon peel and allow to cool.
- Using 2 tablespoons, cut the dumplings out of the mixture and cook in boiling water for about 10 minutes. In the meantime, puree 500 g strawberries, arrange a mirror on the plate, place 2 dumplings on each.
- Now flambé the remaining strawberries, heat 1 tablespoon of butter in the pan, caramelize 1 tablespoon of sugar in the butter, add the strawberries to the pan and deglaze with the liqueur. Light briefly and blow out again immediately and then add to the dumplings. Now sprinkle with sifted powdered sugar.
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