Semolina pudding with raspberry sauce

Name: semolina pudding with raspberry sauce
Cook time: 15 min
Total time: 225 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 vanilla bean; 700 ml Full Milk; 1 cup whipped cream 125 ml; 140 g sugar; 100 g semolina pack 500 g; 1 box raspberries 250 g, frozen; 1 bottle redcurrant juice 250 ml

A tasty Dutch recipe. The vegetarian dessert contains the following ingredients: vanilla pod, whole milk, whipped cream (125 ml), sugar, semolina (pack 500 g), raspberries (250 g, frozen) and redcurrant juice (250 ml).

Ingredients

Kitchen Stuff

pudding form content approx. 1 liter, hand blender, cling film

Directions

Cut the vanilla pod in half lengthwise and scrape out the marrow with the tip of a knife.
Bring the milk to the boil with the marrow, the whipped cream and 80 g of sugar.
Slice the rest of the vanilla pod.
Remove the pan from the heat and sprinkle in the semolina while stirring.
Put the pan back on the heat and let the porridge cook for 5 minutes on low heat and become thick.
Keep stirring so that it does not burn.
Rinse the pudding mold, the cake tin or the 4-6 small molds with water (do not dry).
Pour the semolina into the mold, cover with cling film and let cool for 30 minutes.
Then put the mold in the refrigerator and let the pudding stiffen in about 3 hours.
Put the raspberries with the berry juice, finely chopped vanilla pod and 60 g of sugar in a pan and bring to the boil.
Let it simmer for 10 minutes and puree with the hand blender.
Strain the mixture and allow to cool.
Turn the pudding on a deep plate and pour the sauce over it..