The recipe is striking in its sophistication and organicity, one can even assume that it was invented somewhere in France. In fact, the dish consists entirely of Russian products, and in general - this is porridge in the first place. But the raspberry season will soon pass, so with the preparation of the pudding, you should hurry, or freeze raspberries for the future.
Pick your recipe
You will need
- - 1 liter of heavy cream
- - 1 cup semolina
- - 1 tsp starch
- - 3 tbsp. l poppy
- - 3 pcs. vanilla
- - 300 g raspberries
- - 1 tbsp. Sahara
- - salt
Instruction manual
1
We need a large bucket, we pour cream into it, put on a fire and bring to a boil. We cut the vanilla lengthwise into 2 halves, use the knife to extract the seeds and throw everything into cream. Boil the vanilla cream a little over a very low heat, stirring constantly.
2
Pour poppy seeds in a small bowl, pour boiling water and leave to soak for about half an hour. After half an hour, add the poppy seeds to the cream and cook for ten minutes, not forgetting to stir constantly. The ladle can be rocked slightly during cooking. Then add one tablespoon of sugar and a little salt to the cream to the taste, fill in semolina and cook like ordinary semolina until fully cooked. Immerse the blender in the finished porridge and beat. Then we leave it to cool completely.
3
Sort the raspberries, rinse, transfer to a ladle and put on a small fire. We fill the berries with a glass of sugar and cook jam for five minutes, without leaving the stove and constantly stirring it. Pour starch into a glass, add some water there, dilute and pour into raspberry jam, mixing thoroughly. We immediately remove the bucket from the stove.
4
We give raspberries the opportunity to cool down a bit, at this time we will prepare the molds, which we will fill with one-third of jelly-jelly. A spoon should not sink in our jelly, it should be so thick. For fifteen minutes, put the raspberries into the refrigerator.
5
After 15 minutes, remove the molds from the refrigerator. On the chilled jelly very carefully, with the help of a tablespoon, spread the still warm semolina. Porridge should not be thick so that it can easily spread over raspberry jam.
6
We wait until the porridge has cooled completely, then add one and a half tablespoons of sugar to each tin, distributing it evenly over the entire surface. Using a gas burner, we burn every portion of the pudding to a dense beautiful caramel crust.
7
Cool the finished pudding, but do not cool. Serve either for breakfast or as a dessert.