Bubert with Cranberry Sauce
by Editorial Staff
This is semolina pudding with milk and berry sauce. A dish of German, Estonian, Latvian and Lithuanian cuisine. A very delicate, airy and delicious dessert!
Cook: 30 mins
Serving: 2
Ingredients
- Semolina – 60 Grams
- Almond milk – 300 Milliliters (or cow)
- Egg – 2 Pieces
- Sugar – 50 Grams
- Vanilla Sugar – 1 Pinch
- Salt – 1 Pinch
- Cranberry Juice – 100 Milliliters (for the sauce)
- Starch – 8-10 Grams (for sauce)
- Sugar – 1 Tbsp. spoon (for sauce)
- Water – 50 Milliliters (for the sauce)
Directions
- Heat the milk and add semolina in a thin stream, stirring constantly. Cook over the lowest heat until thick.
- Separate the egg whites from the yolks. Add sugar to the yolks.
- A pinch of salt to the proteins and beat until steep peaks.
- Then whisk the yolks and sugar until light.
- Add the yolks with sugar to the porridge and mix with a whisk or spatula. At the same time, the pan is on the stove – the fire is the smallest. While stirring, cook for 30 seconds, no need to bring to a boil.
- Now send the protein into the pudding and mix gently until smooth – 30-40 seconds. Remove from heat and stir well.
- Arrange the pudding in tins and send to the refrigerator to cool completely.
- In the meantime, prepare cranberry sauce – aka jelly. Stir the juice with a spoonful of sugar.
- Pour into a saucepan and bring to a boil.
- Stir the starch with cold water so that there are no lumps and pour in a thin stream into the boiling juice. Bring to a boil and cook for 30 seconds.
- Cool the sauce.
- Pour the sauce over the cooled pudding and serve.
Bon appetit!
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