Name: Semolina Pudding With Berry Compote
Yield: 4 servings
Ingredients: 24 oz frozen mixed berries, defrosted; 1 tbsp cornstarch; 5 tbsp sugar; 2 cups milk; 2 tbsp butter; 1 tsp vanilla extract; 1/2 cup semolina flour; 1 medium egg, separated; 5 tbsp heavy cream; 2 tbsp toasted sliced almonds, chopped

1
For the compote, place the defrosted berries in a colander set over a bowl to strain off the juice. Blend the cornstarch with 1 tbsp of the juice. Pour the rest of the juice into a pan and add 2 tbsp of the sugar and bring to a boil. Stir in the blended cornstarch and simmer, stirring for 1 min until thickened. Stir in the berries and simmer for 1 min.
2
For the pudding, place the milk, butter, 2 tbsp of the remaining sugar, and the vanilla extract in a pan and slowly bring to a boil. Remove the pan from the heat and slowly whisk in the semolina. Return to the heat and bring to a boil, stirring all the time. Cook for 1 min then remove from heat, cover, and leave to stand for 5 mins.
3
Whisk the egg white in a bowl until stiff then whisk in the rest of the sugar and a pinch of salt. Whisk the egg yolk and cream together in a separate bowl and stir into the semolina. Fold in the whisked egg white. Divide between 4 serving bowls. Spoon the fruit compote over the pudding and sprinkle with the chopped, toasted almonds.

Semolina Pudding With Berry Compote

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