Raspberry Semolina Grits
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 liter ½ milk
- 80 g semolina, (soft wheat semolina)
- 1 pinch (s) salt
- 50 grams sugar
- 1 packet vanilla sugar
- 150 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- Bring the milk with salt, sugar and vanilla sugar to the boil, remove the saucepan from the plate and slowly stir in the semolina. Then bring to the boil again briefly and then set aside.
- Puree the raspberries with a fork. If you don`t like the seeds, you can also put the berries through a sieve.
- Stir the raspberry mixture well into the semolina and then pour it into cold-rinsed bowls. Cover with foil and leave to cool in the refrigerator.
- The grits are easy to turn over.
- Vanilla sauce goes very well with it.
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