Semolina Pudding & Red Berries

📝 Ingredients

• 400 ml semi-skimmed milk
• 60 g fine semolina
• 20 g caster sugar
• ½ tsp vanilla extract
• 200 g fromage frais
• 200 g frozen mixed berries
• 1 tbsp honey

🍴 Utensils

• Saucepan
• Small saucepan
• Whisk
• Wooden spoon
• 2 jars with lids

📖 Steps

1. Pour the milk into a saucepan with the sugar and vanilla extract. Heat over a medium heat, stirring occasionally, until it just starts to simmer, when small bubbles appear around the edges. Keep an eye on it: milk boils over very quickly.
2. Reduce to a low heat and pour in the semolina in a fine stream while whisking constantly, to avoid lumps. Then cook for 5 min, stirring with a wooden spoon, until the mixture thickens and coats the spoon well.
3. Remove from the heat and leave to cool for 10 min, stirring occasionally to stop a skin forming on top. The semolina keeps thickening as it cools, which is normal.
4. While the semolina cools, put the frozen red berries in a small saucepan with the honey. Cook for 5 to 6 min over a medium heat, stirring, until the fruit releases its juice and the juice turns slightly syrupy. Leave to cool.
5. When the semolina is warm but no longer hot, whisk in the fromage frais until you have a smooth, even cream. If it's too hot, it will make the fromage frais split and lose its silky texture.
6. Divide the semolina pudding between two pots or jars, smooth the top, then cover with the red berry compote. Seal and refrigerate overnight, or for at least 4 hours, to let the cream set.
7. In the morning, enjoy well chilled, straight from the pot. The pots keep for 3 days in the fridge: doubling the quantities on Sunday means breakfast is ready for several mornings in a row.