John Myers
Semolina Porridge with Raspberry Compote
The perfect semolina porridge with raspberry compote recipe with a picture and simple step-by-step instructions.
- 150 g Raspberries fresh
- 1 tsp Sugar brown
- 2 tbsp Water
- 1 tsp Food starch
- 500 ml Milk
- 1 tsp Sugar
- 1 pinch Salt
- 50 g Soft wheat semolina
- 30 g Flaked almonds
- 1 Egg
- For the raspberry compote: mix the raspberries in a saucepan with brown sugar and bring to the boil. Stir the cornstarch and water in a cup until smooth, bring to the boil and allow to cool lukewarm.
- For the semolina porridge: bring the milk, sugar and a pinch of salt to the boil. Stir in the soft wheat rice and about 20 g of almond flakes with a whisk and allow to swell for 3-5 minutes while stirring over a medium heat Stir in the cooled semolina and then carefully fold in the egg white. Fill the semolina into 3 glasses (200 ml each) and sprinkle the raspberry compote with the remaining almond flakes and serve.
Facebook Comments