Semolina Flammeri with Blackberry Pulp
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.25 liter ¼ white wine
- 0.75 liters ¾ water
- 200 g semolina (durum wheat)
- 2 egg (s), separated
- 3 teaspoons sweetener, liquid
- 2 sheets gelatin
- 1 orange (s), untreated, some zest and the juice from it
For the compote:
- 300 g blackberries (frozen)
- 0.25 liter ¼ white wine or red wine, lighter
- 0.25 liter ¼ water
- 1 tablespoon cornstarch
- 2 tablespoon water
- 1 teaspoon sweetener, liquid
Print Recipe
Pin Recipe Instructions
- Bring the white wine and water to the boil, pour in the semolina, bring to the boil while stirring. Then let it soak on the switched off hotplate for about 10 minutes, sweeten with sweetener.
- Stir in egg yolks and orange juice. Add the soaked, squeezed and dissolved gelatine to the semolina. Beat the egg whites until stiff and pull them under the semolina. Pour the flammeri into a lintel dish that has been rinsed with cold water and let it cool down.
- For the compote, thaw the blackberries, heat the wine and water, add the blackberries, bring to the boil once. Mix the cornstarch with 2 tablespoons of water and bind the liquid with it. Season to taste with sweetener, allow to cool.
- To serve, turn the semolina flambé onto a plate and pour a little blackberry compote over it. Serve with the rest of the compote.
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