Semolina tart on raspberry glaze

Ingredients for 6 servings:

• 80 g semolina
• 600 ml milk
• 2 eggs
• 6 tbsp syrup or liqueur of your choice
• 3 tbsp sugar
• 1 vanilla sugar
• powdered sugar
• 300 g raspberries
• some raspberries, for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

very tasty and quick to make

Bring the milk to a boil and gradually add the semolina, stirring constantly. Reduce the heat and let it simmer for a few minutes while continuing to stir. Remove from the heat. Separate the eggs and beat the egg whites until stiff peaks form, then slowly add the sugar. Stir the egg yolks and syrup or liqueur (I used Baileys, it’s delicious) into the still-warm semolina mixture. Fold in the stiffly beaten egg whites. Pour the semolina mixture into molds/coffee cups, etc., rinsed with cold water and refrigerate for at least 3 hours, ideally overnight. For the raspberry puree, puree the raspberries with a hand blender, pass through a fine sieve, and sweeten to taste with powdered sugar. Use a knife to loosen the semolina tarts from the molds, turn them out onto a plate, and serve with the puree and a few whole raspberries.