Berries au gratin with semolina foam
- 200 g frozen blueberries and raspberries
- 50 g Sugar
- 4 EL Orange liqueur
- 1/8 l whipped cream
- 1 egg
- 1/2 l Milk
- 1 packet Semolina pudding
- 1 EL Icing sugar
- some leaves of lemon balm
30 minutes
light
- 1.
- Divide the frozen berries in 4 ovenproof dishes and sprinkle with sugar. Drizzle with liqueur and let thaw at room temperature for about 1 hour. Whip the cream. Separate egg.
- 2.
- Mix the egg yolks and 3 tablespoons of milk. Beat egg whites until stiff. Bring the rest of the milk to the boil. Remove the saucepan from the stove, add the semolina pudding and egg yolks all at once to the milk while stirring with a whisk and continue to stir vigorously for about 1 minute, do not put them back on the stove.
- 3.
- Fold in the egg white and cream and spread the semolina foam over the berries. Bake in a preheated oven (electric stove: 225 ° C / gas: level 4) for 10-15 minutes. Serve sprinkled with powdered sugar and lemon balm.
1 person approx.:
- 410 kcal
- 1720 kJ
- 9 g protein
- 16 g fat
- 50 g carbohydrates
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