Semolina Pudding

Ingredients

• 1 Organic lemon
• 1 vanilla pod
• 2 very fresh eggs
• 60 g spelt whole‑grain semolina
• 80 g coconut sugar
• 400 ml milk (3.5% fat)
• 400 g blueberries
• 125 ml red grape juice

Instructions

1. 1.

   Rinse the lemon hot, dry it, and finely grate its zest. (Use the fruit elsewhere.) Split the vanilla pod lengthwise and scrape out the seeds with a knife edge.

2. 2.

   Separate the eggs.

3. 3.

   Mix the semolina with 30 g coconut sugar. Add the vanilla seeds, scraped pod, and grated lemon zest to the milk.

4. 4.

   Bring the milk to a boil and pour in the semolina‑sugar mixture while stirring.

5. 5.

   Cook the semolina over medium heat, stirring constantly for 3 minutes. Remove from the heat and discard the vanilla pod.

6. 6.

   Whisk the yolks and quickly stir them into the semolina.

7. 7.

   Beat the egg whites to stiff peaks. Fold the meringue into the semolina with a rubber spatula or cooking spoon.

8. 8.

   Rinse six small ramekins or cups (125 ml capacity) with cold water and fill them with the semolina pudding. Let the pudding cool, cover with cling film, and refrigerate overnight.

9. 9.

   Wash the blueberries and let them drain well.

10. 10.

    Stir in the grape juice and remaining coconut sugar, then cook over medium heat for 2–3 minutes. Add half of the blueberries and cook for another 3 minutes over medium heat.

11. 11.

    Puree the cooked blueberries in the syrup and strain through a fine sieve.

12. 12.

    Add the remaining blueberries and simmer for 1 minute. Let the compote cool completely.

13. 13.

    Remove the cling film from the ramekins. Run a knife along the rim of each to loosen the pudding. Transfer the puddings onto a plate and serve with the blueberry compote.