Griessflammeri with Raspberry Sauce

A Griessflammeri is a traditional German pudding or rather custard made with soft wheat semolina.

I made the sauce from fresh raspberries, but you can surely use frozen ones when they are not in season. If you would like to spice things up a little but, add a tablespoon of framboise or raspberry liquor to the sauce.

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Griessflammeri with Raspberry Sauce

Ingredients (for 4 persons):

For the Griessflammeri:

2 1/4 cup / 1 pint / 17.5 fl oz / 500 ml milk (preferrably full fat, but works with low fat and skimmed too)

2 eggs

1/2 stick / 2 oz / 60 g butter

3/4 cup / 4.25 oz / 120 g soft wheat semolina

zest from 1 organic lemon

pinch of salt

5 tablespoons of powder sugar

For the raspberry sauce:

1 pound / 450 g raspberries

4 tablespoons of powder sugar

 

Preparation:

1.

Bring the milk together with the butter, salt and lemon zest to a boil in a casserole. Add the soft wheat semolina and  let boil on low heat for 8-10 minutes, thereby constantly stirring. Then, take the  casserole away from the heat and let allow to cool for 5 minutes. Separate the eggs. Refrigerate the egg white. Whisk the two egg yolks into the semolina pudding. Let cool for about an hour or until it has reached (at least) room temperature; prevent a skin forming on top by covering the casserole (or bowl if you filled it in one) with clingfilm.

2.

Beat the eggwhites. When they begin to form peaks, slowly add the powder sugar. Beat until stiff peaks form. Carfeully fold under the semolina pudding.

3.

Just before filling them, rinse four glasses or bowls with a volume of about a cup each with cold water, don’t dry remaing water off. Fill the glasses/bowls equally with the pudding. Refrigerate for about four hours or, even better, over night.

4.

Before serving, blend the raspberries (keep some for decoration, though) and the powder sugar until smoothly liquid; I prefer doing that wit a handheld immersion blender. Stir the raspberry sauce through a sieve to get rid of the little seeds.

5.

For serving, carefully cut the puddings along the edges of the glasses/bowls with a thin knife; frequently dip the knife into hot water. Turn out the puddings onto small plates. If you have difficulties with turning them out, heat the outside of the glasses/bowls by quickly dipping the botttom into hot water. Drizzle the raspberry sauce over and around the puddings. Decorate with the remaining raspberries.

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