Semolina ‘buberts’ with cranberry gel
Ingredients
- 500 ml milk
- 75 g sugar
- 70 g semolina
- 3 eggs
- Mint
For the gel:
- 1 l water
- 200 g cranberries
- 130 g sugar
- 2 tablespoons potato starch
- Cranberries and peppermint leaves for decor
Preparation video
Make the gel (kissel). Boil cranberries in 1 liter water until dissolved. Drain, then strain the berries through a sieve. Continue boiling the drained liquid, adding 130 g sugar. Stir until the sugar dissolves then add potato starch, diluted in cold water. Boil for a while, set aside to chill.
Separate the eggs. Add 75 g sugar and minced peppermint to the yolks and beat. In a separate dish, beat egg whites to stiff peaks. Heat milk in a saucepan; just before it boils, add semolina and simmer, stirring continuously until thickened. When thick, add the egg yolks and continue stirring on low heat. Remove from heat and slowly add the egg whites mixing it in evenly.
Decorate with cranberries and peppermint leaves.
Preparation
Make the gel (kissel). Boil cranberries in 1 liter water until dissolved. Drain, then strain the berries through a sieve. Continue boiling the drained liquid, adding 130 g sugar. Stir until the sugar dissolves then add potato starch, diluted in cold water. Boil for a while, set aside to chill.
Separate the eggs. Add 75 g sugar and minced peppermint to the yolks and beat. In a separate dish, beat egg whites to stiff peaks. Heat milk in a saucepan; just before it boils, add semolina and simmer, stirring continuously until thickened. When thick, add the egg yolks and continue stirring on low heat. Remove from heat and slowly add the egg whites mixing it in evenly.
Decorate with cranberries and peppermint leaves.
Semolina ‘buberts’ with cranberry gel
Ingredients
- 500 ml milk
- 75 g sugar
- 70 g semolina
- 3 eggs
- Mint
For the gel:
- 1 l water
- 200 g cranberries
- 130 g sugar
- 2 tablespoons potato starch
- Cranberries and peppermint leaves for decor
Preparation
Make the gel (kissel). Boil cranberries in 1 liter water until dissolved. Drain, then strain the berries through a sieve. Continue boiling the drained liquid, adding 130 g sugar. Stir until the sugar dissolves then add potato starch, diluted in cold water. Boil for a while, set aside to chill.
Separate the eggs. Add 75 g sugar and minced peppermint to the yolks and beat. In a separate dish, beat egg whites to stiff peaks. Heat milk in a saucepan; just before it boils, add semolina and simmer, stirring continuously until thickened. When thick, add the egg yolks and continue stirring on low heat. Remove from heat and slowly add the egg whites mixing it in evenly.
Decorate with cranberries and peppermint leaves.
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