Red Fruit Jelly with Semolina Dumplings

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 This is the kind of dessert, my greatgrandmother would serve her family after Sunday lunch... I actually have this for breakfast sometimes;-)

Ingredients (serves 4):
For the semolina dumplings:
  • 250 ml vanilla soy milk
  • 50 g of butter
  • 4 tablespoons of agave syrup
  • a few strands of saffron
  • 150 g of spelt or wheat semolina
  • 2 egg yolks
  • 1 pinch nutmeg
  • 1 pinch of salt
For the Red Berry Compote:
  • 600 g mixed berries (for example, strawberries, raspberries, blackberries, black currants and blueberries
  • 400 ml of red elderberry juice
  • 100 ml of agave syrup
  • 2 scraped vanilla pods
  • 2 cinnamon sticks
  • 2 star anise
  • 1 pinch of salt
  • 1 teaspoon of lemon zest
  • 1 tablespoon arrowroot starch or corn starch

Wash and clean the mixed berries.

Put elderberry juice with 100 ml agave syrup in a pot together with spices, salt and lemon zest. Bring to boil and simmer on low heat for 3-5 minutes. Mix the starch with a little bit of water and add to the cooking mixture to let it thicken.

Pour over the berries and let soak overnight.

Add vanilla soy milk, butter, agave syrup and saffron to a pot and bring to boil. Stir in the semolina and let it cook until the semolina begins to thicken. Allow to cool slightly, then add the yolks (while stirring constantly). Season with nutmeg and a pinch of salt. Shape mini-dumplings with the help of 2 spoons and cook the dumplings for 5 minutes in simmering water. Drain and allow to cool.

Serve together with the berry compote.


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