in Austria, Dessert Recipes

Tamper (Riebel)

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Ingredients for 2 servings:

  • 250 g semolina (wheat)
  • 500 ml milk
  • 20 g butter
  • 1 pinch of salt
  • 30 g butter for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Vorarlberg recipe

Heat the 20g of butter in a pan until very hot, then pour in the milk and add a pinch of salt, and bring to a boil briefly. Quickly stir in the semolina and continue stirring until the semolina mixture starts to move away from the bottom of the pan. Remove from the heat. Wait until the mixture has cooled (or better yet, completely cold). Heat the 30g of butter in a pan until very hot, then add the semolina mixture and fry over high heat, breaking up the semolina mixture until it has a light brown color and is sufficiently crumbly (just check the appearance). Stopfer can be eaten hot or cold, with applesauce, or simply dipped spoonful by spoonful into your morning coffee and enjoyed.

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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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