Friday, 24 April 2009

Semolina Puree Dessert


Greiß and semolina are the same. even then Semolina are coarse textured compared to Grieß. Grieß is fine and smooth so it is usually used here for making baby food . I got a packet of Grieß from market and made a classic Grieß puree which is also eatable for my 9 month old.
And served this delicious classic dessert with
Raspberry (Himbeere) sauce .

Things needed :
Semolina or Grieß - 60 gm
Milk - 1/2 litre or 500 ml
Butter - 15 gm
Egg - 1
Sugar - 2 tbsp
Vanilla sugar - 1 packet
Salt- 1 pinch

Preparation method :
Separate egg into yolk and white.
Cook Grieß adding milk in a nonstick pan in low heat.
When it thickens add sugar, vanilla sugar & salt .
Mix well .
Turn off the heat.Mix in egg yellow to this using a egg mixer so that the yellow will go to all sides.
Add butter & mix.
Beat well the egg white until frothy.
Finally add this white to the Grieß and mix it at once using a spoon, do not over mix.
Can be served with Fruit sauces like Raspberry sauces or chocolate.



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