Semolina pudding is one of childhood favorite desserts, for me. When I was a child, I didn't really need the red sauce, which I've become very fond of as an adult.
1 liter of milk
90 g semulegryn
1 beaten egg
2 tablespoons sugar
6 almond drops
Bring the milk to a boil. Sprinkle in the groats and stir until it boils. Cook under a lid for 15-20 minutes, until the groats are tender. Cool the mixture slightly and stir in the egg. Season the semolina pudding with sugar and almond drops.
Pour the semolina pudding into portion forms, serving bowl or into a mold if it is to be vaulted and refrigerated. Cover it with a lid or foil so that no film forms on it.
You will find recipe for raspberry coulis HER.
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