German cuisine · Desserts & Sweets

Semolina Flummery with Raspberry Sauce

Semolina pudding cooked in vanilla milk, lightened with stiff egg whites, unmolded and served with raspberry sauce.

Ingredients · for 4 servings

• 700 ml whole milk
• 120 g durum wheat semolina
• 70 g sugar
• 1 vanilla pod
• 1 pinch salt
• 2 eggs
• 1 tbsp butter for the molds
• 300 g raspberries
• 3 tbsp powdered sugar
• 1 tbsp lemon juice

Instructions

1. Grease four 150 ml molds with the butter and chill; split the vanilla pod lengthwise and scrape out the seeds.
2. Bring the milk to a boil with the vanilla seeds and pod, the sugar and a pinch of salt, remove the pod and stir in the semolina in a steady stream.
3. Simmer over low heat for 4–5 min., stirring constantly, until the mixture thickens and pulls away from the bottom of the pot, then let cool for 5 min.
4. Separate the eggs, quickly stir the yolks into the still-warm semolina mixture, and whisk the egg whites with a pinch of salt until stiff.
5. Fold in the egg whites in two batches, fill the mixture into the molds, smooth the tops and chill for at least 3 hours.
6. Finely purée the raspberries with powdered sugar and lemon juice and pass through a sieve, unmold the flummeries onto plates and pour the sauce around them.