Raspberry Semolina Pudding

Ingredients

• Cream 22% 0 qt
• Semolina 1 glass
• Starch film 1 tablespoon
• Poppy seed paste 3 spoons
• Vanilla salt 3 pieces
• Raspberry leaves 10 oz
• Sugar 1 glass
• Salt a pinch

Step-by-Step Guide

Step 1

In a large saucepan, pour in the cream and bring it to a boil. Split the vanilla pods in half lengthwise. Use a sharp knife to scrape out the seeds and add them along with the pods to the cream. Gently simmer the cream over very low heat, constantly swirling the saucepan.

Step 2

Add the poppy seeds to the cream, which have been soaked in boiling water for about twenty to thirty minutes. Cook for approximately ten minutes, stirring the cream and gently shaking the saucepan. Add about a tablespoon of sugar and a pinch of salt. Then, gradually sprinkle in the semolina and cook until fully thickened, after which blend with an immersion blender and let cool.

Step 3

In the meantime, place the raspberries (fresh in summer or frozen in winter) into a saucepan and set it over low heat. Add a little less than a cup of sugar and, stirring constantly, cook the jam for five minutes. In a cup, dissolve some starch in a small amount of water, then add it to the raspberries, mix well, and turn off the heat.

Step 4

Gently cool the raspberries, then pour the resulting jelly into small molds, filling each one a third of the way. The jelly should be thick enough that a spoon does not sink in. Place the molds with the raspberries in the refrigerator for 15 minutes.

Step 5

Remove the molds from the refrigerator. Carefully spoon the still warm semolina porridge over the thickened jelly. The porridge should have a sufficiently loose consistency so that it easily spreads over the set raspberries.

Step 6

Allow the porridge to cool completely, then generously sprinkle the top of each mold with fine white sugar — you'll need at least one and a half tablespoons per serving.

Step 7

Carefully torch each portion of the raspberry semolina pudding until a beautiful, golden-brown, and firm caramel crust forms, similar to that of a classic crème brûlée.

Step 8

Allow the finished puddings to cool slightly (but do not chill) and serve for breakfast or as a dessert — whichever you prefer.