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.
1
Prepare the necessary ingredients.
2
Bring the milk to a boil in a saucepan.
- Milk: 500 ml
3
Gradually add semolina while stirring vigorously to cook the porridge, then remove from heat.
- Semolina: 50 g
4
Beat the yolks with 40 grams of sugar, add vanilla and a little semolina, and mix.
- 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.
- 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.
- Cherry (sour): 130 g
- Sugar: 65 g
- Potato starch: 20 g
8
Pour in water. Place on fire and bring to a boil.
- Water: 350 ml
9
Put the porridge in a deep plate.
10
Water abundantly with jelly. Serve.
