Summary

Ingredients

• 80 g semolina
• 600 ml milk
• 2 egg (s)
• 6 tablespoon syrup or liqueur your choice
• 3 tablespoon sugar
• 1 vanilla sugar
• powdered sugar
• 300 g raspberries
• some raspberries, for decoration

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Instructions

1. Bring the milk to the boil and slowly pour in the semolina, stirring constantly, reduce the heat and let it steep for a few minutes while stirring continuously. Take off the stove.
2. Separate the eggs and beat the egg whites into snow, slowly pour in the sugar. Stir the yolk and the syrup or liqueur (I used Baileys, very tasty) into the semolina, which is still very warm. Fold in the whipped egg whites. Now put the semolina in molds / coffee cups, etc. rinsed out with cold water. give and chill for at least 3 hours, preferably overnight.
3. For the raspberry puree, puree the raspberries with the hand blender, pass through a fine sieve and sweeten with powdered sugar to your own taste.
4. Remove the semolina tartlets from the mold with a knife, turn them out onto a plate and serve with the puree and some whole raspberries.