Raspberry-semolina pudding
8 servings
30 minutes
Thick raspberry base, airy poppy seed cream and crispy sugar crust - this dessert looks so organic, as if it has existed for at least a hundred years and was invented in some legendary kitchen in Paris. In fact, the recipe is a little over a year old, it was invented entirely from Russian products (Madagascar vanilla does not count) and in general, first and foremost, it is porridge.
1
Pour cream into a large saucepan and bring to a boil. Split the vanilla pods in half lengthwise. Scrape out the seeds with a sharp knife and add them along with the pods to the cream. Gently simmer the cream over very low heat, constantly shaking the saucepan.
- Cream (22%): 1 l
- Vanilla: 3 pieces
2
Add poppy seeds soaked in boiling water for 20-30 minutes to the cream. Cook for about ten minutes, stirring the cream and shaking the pot. Add about a tablespoon of sugar and a pinch of salt. Then add semolina and cook until fully done, then blend with an immersion blender and let cool.
- Poppy seeds: 3 tablespoons
- Sugar: 1 glass
- Salt: pinch
- Semolina: 1 glass
3
Meanwhile, place the raspberries (fresh in summer and frozen in winter) in a saucepan and set on low heat. Add half a glass of sugar and cook the five-minute jam while stirring constantly. Dissolve starch in a small amount of water in a glass, add to the raspberries, mix, and turn off the heat.
- Raspberry: 300 g
- Sugar: 1 glass
- Starch: 1 teaspoon
4
Slightly cool the raspberries, then pour the resulting jelly into small molds, filling each one a third full. The jelly should be thick enough that a spoon does not sink in it. Place the molds with raspberries in the refrigerator for 15 minutes.
5
Take the molds out of the refrigerator. Carefully spoon the warm semolina porridge onto the thickened jelly. The porridge should be liquid enough to spread easily over the set raspberries.
6
Let the porridge cool completely, then generously sprinkle each mold with fine white sugar - at least one and a half tablespoons per serving will be needed.
- Sugar: 1 glass
7
Carefully torch each portion of raspberry semolina pudding until a beautiful golden and firm caramel crust forms, like classic crème brûlée.
8
Slightly cool the ready puddings (but do not chill) and serve for breakfast or as a dessert — whichever you prefer.
