Ingredients for 4-6 servings:
4 sheets white gelatine
1 l milk
1 pk. vanilla sugar
7 tbsp sugar
150g durum wheat semolina
2 eggs/ separate
¼ l whipped cream
500g strawberries
3 tbsp lemon juice
50g chopped pistachios
Preparation:
1. Soak gelatine in cold water. Bring the milk with the vanilla sugar and 4 tbsp. sugar to the boil. Add the semolina to the milk, stirring constantly over a gentle heat for 3-4 minutes.
2. Stir the dripping wet gelatine into the semolina. Beat the egg whites with salt until very stiff and fold into the hot semolina. Finally fold the egg yolk into the semolina. Refrigerate the semolina for about ½ hour. Whip the cream until stiff and fold into the semolina.
3. Pour the semolina mixture into a cold rinsed pudding mould and refrigerate for about 2 hours. Wash, clean, deseed and quarter the strawberries. Sprinkle the lemon juice and sugar over the strawberries, leave to infuse for a while and serve with the semolina mousse. Decorate with chopped pistachios.
Preparation time approx. 40 minutes (without waiting time)
Nutritional values per person approx.:
Calories: 502
Joule: 2104
Protein: 13,8 g
Fat: 30,5 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
