Stracciatella semolina with raspberries
- 400 ml milk
- 100 g whipped cream
- 40 g Soft wheat semolina
- 1 heaped tablespoons of sugar
- 1 packet vanillin sugar
- Salt
- 1 fresh egg
- 200 g raspberries
- 50 g dark chocolate
- Cling film
25 minutes
very easy
- 1.
- Bring the milk and cream to the boil while stirring. Mix the semolina, sugar, vanilla sugar and a pinch of salt and stir in while stirring. Bring to the boil again and let swell for 5–10 minutes over low heat while stirring.
- 2.
- Remove from the stove.
- 3.
- Separate the egg. Gradually mix 3 tablespoons of semolina with the egg yolk, then stir into the remaining semolina. Beat egg whites until stiff and fold in. Place the foil directly on the surface of the semolina so that no skin forms and allow to cool.
- 4.
- In the meantime, sort out the raspberries and wash them if necessary. Roughly chop the chocolate and fold into the semolina. Pour into dessert glasses and serve with the raspberries.
1 person approx:
- 310 kcal
- 8 g protein
- 17 g fat
- 28 g carbohydrates
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