Bubert, German semolina porridge

4 servings

30 minutes

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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

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Semolina

50 g

Milk

500 ml

Chicken egg

3 pieces

Sugar

65 g

Vanilla extract

0.5 teaspoon

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:
1. Milk: 500 ml

3
Gradually add semolina while stirring vigorously to cook the porridge, then remove from heat.
Required ingredients:
1. Semolina: 50 g

4
Beat the yolks with 40 grams of sugar, add vanilla and a little semolina, and mix.
Required ingredients:
1. Chicken egg: 3 pieces
2. Sugar: 65 g
3. Vanilla extract: 0.5 teaspoon
4. 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:
1. 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:
1. Cherry: 130 g
2. Sugar: 65 g
3. Potato starch: 20 g

8
Pour in water. Place on fire and bring to a boil.
Required ingredients:
1. Water: 350 ml

9
Put the porridge in a deep plate.

10
Water abundantly with jelly. Serve.