John Myers
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Strawberry and Raspberry Compote with Buttermilk Semolina Dumplings
The perfect strawberry and raspberry compote with buttermilk semolina dumplings recipe with a picture and simple step-by-step instructions.
Semolina cams
- 500 g Buttermilk
- 82 g Sugar
- 90 g Soft wheat semolina
- 1 Pc. Egg yolk
Strawberry and raspberry compote
- 75 g Sugar
- 250 g Strawberries
- 250 g Raspberries
- 1 tbsp Food starch
- 50 ml Strawberry syrup
- 0,5 Pc. Lemon
- 1 Pt. Vanilla sugar
- Heat the buttermilk until it is just about to boil. Stir in the semolina and sugar and allow to swell over a low heat for 10 minutes. Stir in the egg yolks and refrigerate for 1 hour.
- Wash the berries, cut in half and quarter. Mix the strawberry syrup, the water, the sugar and the vanilla sugar in the saucepan and bring to the boil. Mix the cornstarch with a little water, stir into the rest and bring to the boil again. Now add the fruit and heat only briefly. Do not overcook the fruit (frozen raspberries are recommended as they do not overcook so quickly).
- Refine the compote with a little lemon or lemon balm and allow to cool. Shape semolina into dumplings and serve with the compote.
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