Recipe Semolina Pudding Recipe with Rhubarb and Raspberry Compote
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Auteur : Tina StausendschoenInternet : https://www.tinastausendschoen.de/bestes-griesspudding-rezept/
Servings: 4
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 100g raspberries
- 300g rhubarb
- 3 tbsp raspberry syrup/juice
- 500ml milk
- 100ml whipping cream
- 1 sachet vanilla sugar
- 75g sugar
- 60g soft wheat semolina
- 30g chopped almonds
PRÉPARATION
- Clean the rhubarb, remove the ends and cut it into pieces about 1cm long. Simmer with the raspberries and syrup for about 3 to 4 minutes. Remove from heat and let cool.
- Mix the milk with the cream, vanilla sugar, and 50g of sugar in a saucepan and bring to a boil. Stir in the semolina and simmer for about 4 to 5 minutes, stirring constantly. (Be careful, the semolina burns easily.) Divide the semolina pudding among 4 glasses and let cool.
- Caramelize the almonds with the remaining sugar. Let cool and chop coarsely.
- Spread the compote over the pudding and sprinkle with almond nougatine.
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