Bubert, German semolina porridge

4 servings

30 minutes

Bubert is in the porridge section on our website, but in fact it is a semolina pudding, for which the cereal is not boiled, but only heated and left to swell. Bubert with cranberry jelly used to be a traditional dish at rites of passage - weddings and funerals. In addition to jelly, Bubert can be served with jam or fruit juice - the bright fruit flavor will help to set off the dense texture of the semolina.

Energy value per serving

• Calories: 291.8
• Proteins: 11.3g
• Fats: 9.7g
• Carbohydrates: 39.5g

Ingredients

• Semolina: 50 g
• Milk: 500 ml
• Chicken egg: 3 pc
• Sugar: 65 g
• Vanilla extract: 0.5 tsp
• Cherry: 130 g
• Water: 350 ml
• Potato starch: 20 g

Cooking steps

1. Prepare the necessary ingredients.

2. Bring the milk to a boil in a saucepan.

   Required ingredients:

   • Milk: 500 ml

3. Gradually add semolina while stirring vigorously to cook the porridge, then remove from heat.

   Required ingredients:

   • Semolina: 50 g

4. Beat the yolks with 40 grams of sugar, add vanilla and a little semolina, and mix.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 65 g
   • Vanilla extract: 0.5 teaspoon
   • Semolina: 50 g

5. Pour the mixture into the semolina, return to low heat and stir until the mass thickens. Do not bring to a boil.

   Required ingredients:

   • Semolina: 50 g

6. Whip the egg whites to soft peaks and gently fold them into the porridge over low heat, without bringing to a boil.

7. For the jelly, put berries, sugar, and starch in a clean saucepan.

   Required ingredients:

   • Cherry: 130 g
   • Sugar: 65 g
   • Potato starch: 20 g

8. Pour in water. Place on fire and bring to a boil.

   Required ingredients:

   • Water: 350 ml

9. Put the porridge in a deep plate.

10. Water abundantly with jelly. Serve.