in Dessert Recipes

Semolina porridge with chia seeds, meringue and raspberries

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Ingredients for 2 servings:

  • 350 ml milk
  • 30 g semolina
  • 10 g butter
  • 50 g sugar, or as desired
  • 1 egg(s)
  • 1 pinch of salt
  • 10 g chia seeds
  • e.g. raspberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

Boil the milk with semolina and sugar (if you like it sweeter, you can add more sugar; I prefer a lighter amount). Separate the egg whites from the yolks and add them to the semolina porridge. Then stir in the butter. Add the chia seeds. Beat the egg whites with a pinch of salt until stiff. Pour the semolina porridge into a small baking dish and spread the stiffly beaten egg whites on top. Arrange the raspberries around the beaten egg whites. I then baked it in a mini oven at 170°C for about 7 minutes.

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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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