Summary

Ingredients

• 3 egg (s)
• 200 g semolina
• 400 ml milk
• 250 grams sugar
• 2 pinches vanilla
• 6 apricot (s)
• 200 g raspberries (frozen)
• 30 g powdered suar
• Breadcrumbs, toasted, for breading
• 80 g butter

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Instructions

1. Place the frozen raspberries on a plate to thaw.
2. Bring the milk, butter, sugar and vanilla to the boil in a saucepan. When the milk has boiled, burn with the semolina. That means slowly adding the semolina to the milk and stirring until the mass has completely detached from the bottom.
3. Transfer the mass and chill. In the meantime, wash and core the apricots.
4. First add 2 eggs to the cooled semolina. Depending on how firm the dough is, another one can be added.
5. Cover one apricot each with semolina dough and shape into a dumpling.
6. Bring water to the boil in a large, wide saucepan and add sugar.
7. Put all the dumplings together in the boiling water and cook for 2 minutes. Then let the dumplings steep for 12 minutes on a very low level. Because if the dumplings cook for 15 minutes, they will disintegrate.
8. Prepare breadcrumbs and raspberry coulis while the dumplings are cooking.
9. For the raspberry coulis, puree the raspberries with the powdered sugar and possibly a small sip of red wine. Then rub the mixture through a sieve.
10. Melt the butter in a pan and toast the breadcrumbs until golden brown, stirring constantly. Take the dumplings out of the water and turn them into the toasted breadcrumbs so that they are covered all over with the breadcrumbs.
11. Put some raspberry coulis on a plate as a mirror and place a dumpling on it.