Mutters Grießflammeri (mother's semolina pudding)
I've always loved this sweet meal that can be served either as main dish or as dessert. This is my mother's recipe for Grießflammeri (semolina pudding) - the best I've ever aten...
ingredients
1.00
(2.1 |
litre
US pt) |
milk |
90
(3.2 |
gram
oz) |
sugar |
|
1 |
package |
vanilla sugar |
|
1 |
pinch of |
salt |
|
a little |
grated |
lemon peel |
145
(5.1 |
gram
oz) |
semolina |
|
2 |
|
eggs |
preparation
-
mix up milk, sugar, vanilla sugar, salt and lemon peel, bring to boil
-
take mixture off the stove
-
add semolina under whisking
-
let the mixture soak continuing the whisking
-
stir under the yolks
-
beat egg whites until stiff, hoist under the mixture
-
pour the pudding into a bowl and refrigerate it
-
when cold, turn the pudding out of the mould
hints
-
serve along with sour cherries, strawberries or other fruits
-
it's a tradition in our family: when served as main dish, we always offer a boiled egg alongside - just to have a counterbalance to the sweet taste
-
the german name Flammeri is derived from the french word
flammer
(singe, flare up), which describes the fact, that a Flammeri can be flamed
-
consider the use of white wine as substitude for half of the milk
-
If you can't get ready-prepared vanilla sugar, you may prepare it for yourself:
-
Take normal sugar and a vanilla husk (cutted open).
-
Let these two affect each other in a closed container for some days.
-
Then removing the husk.
|
