Semolina Pudding with Raspberries Recipe


Semolina Pudding with Raspberries


COUNTRY: Germany


INGREDIENT: 2 cups Raspberries (fresh or cooked with its respective juice), 4 cups milk, 3 tablespoons white sugar, 1 and 1/2 cups of semolina.

DIRECTION: Bring the milk and sugar to a boil then reduce the heat taking the pan away from the heat source. Stir in the semolina and bring the mix to a boil over medium heat again, stir until thickened but still pour able. Pour into serving bowls, and top with fresh of cooked strawberries and their respective juice.

Note: You can also use strawberries or blueberries or any other of your favorite berries or a mix of berries with this dish, the respective berry marmalade can also be used).

Optional: If you made to much of that semolina mix here is a tip what you can do with the rest, cut the cold semolina pudding into slices, pass the slices trough some beaten eggs and bread them with bread crumbs and fry them shortly in hot oil, that will make a great crispy snack or a delicious side dish for your next meal.

Posted in Dessert Recipe

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