Semolina Porridge with Raspberry Syrup

ALL, BREAKFAST, SWEET /
Crepe Suzette

Semolina Porridge with Raspberry Syrup

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Delicious and nutritious semolina porridge with raspberry syrup and fresh raspberries. Perfect for breakfast or snack.

Cooking Time: 15min

Serving: 4 servings

INGREDIENTS:

For the Semolina Porridge:

  • 1 cup semolina
  • 4 cups milk
  • 1/4 cup sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Raspberry Syrup:

  • 2 cups fresh raspberries
  • 1/2 cup sugar (adjust to taste)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • Fresh raspberries

INSTRUCTIONS:

  1. In a medium saucepan, bring milk to a gentle simmer over medium heat.
  2. Gradually whisk in the semolina, stirring constantly to avoid lumps.
  3. Reduce heat to low and continue to cook the mixture, stirring frequently, until it thickens to a creamy consistency. This should take about 5-7 minutes.
  4. Stir in sugar, vanilla extract, and a pinch of salt. Adjust sweetness according to your preference. Remove from heat and cover to keep warm.
  5. In another saucepan, combine raspberries, sugar, water, and lemon juice.
  6. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, or until the raspberries have broken down and the syrup has thickened.
  7. Remove the syrup from heat and strain it through a fine mesh sieve to remove the raspberry seeds. Press down on the solids to extract all the liquid.
  8. Allow the syrup to cool slightly.
  9. Spoon the warm semolina porridge into bowls.
  10. Drizzle the raspberry syrup over the porridge.
  11. Garnish with fresh raspberries.