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