Summary

Ingredients

• 0.5 liter ½ milk
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 60 g suar
• 80 g semolina, (wheat semolina)
• 2 sheets gelatin
• 0.5 ½ lemon (s), the zest it
• 1 tablespoon rum
• 0.25 liter ¼ whipped cream
• 0.5 kg ½ berries, mixed
• 4 tablespoon powdered sugar
• 3 tablespoon lemon juice
• 5 tablespoon liqueur, (raspberry liqueur)

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Instructions

1. Bring the milk, vanilla sugar, salt and sugar to the boil. Stir in semolina, simmer over low heat for approx. 3 minutes, stirring firmly. Take off the heat.
2. Stir the soaked, squeezed and dissolved gelatine into the hot semolina masses. Mix in the rum and lemon zest and chill for 30 minutes. Beat the top until stiff and fold in carefully.
3. Fill the pudding into molds or into a saddle of venison mold lined with cling film. Let it set for about 5 hours.
4. For the berry topping, puree the berries with sugar, lemon juice and raspberry liqueur until foamy. A beautiful butterfly can be decorated by pouring it into a deer back mold!