Semolina with blueberry sauce

Today I have my recipe for semolina porridge with blueberry sauce for you. A classic and a true long-running favorite with us. So easy and delicious ... sometimes you don't even need to be happy anymore. ♥

Grießbrei mit HeidelbeersoßeDo you like to eat semolina too? In winter it is a real comforter for the soul when enjoyed warm and a delicious refreshment in summer when enjoyed cool. Above all, this semolina porridge with blueberry sauce is so easy to prepare. My children also like to eat this semolina when they come home from school. And since the preparation is so quick, we also have it spontaneously when a small hunger for sweetness comes or we need some soul food.

Incidentally, the amount of the recipe is enough for four medium or six smaller servings. As an alternative to the blueberry sauce from this recipe, my delicious one is also great here Cherry sauce at. This goes great with the semolina. The very simple things are often the best, aren't they? ♥

Grießbrei mit Heidelbeersoße

 

Ingredients:

(for about 4 medium or 6 smaller portions)

For the blueberry sauce:
  • 300 g blueberries, frozen
  • 60-80 g of sugar
  • 50 g of water
  • 1 teaspoon cornstarch or vanilla pudding powder
  • 1/2 tsp Homemade vanilla extract

For the semolina:
  • 1l milk (whole milk)
  • 200 g cream
  • 150 g durum wheat semolina
  • 2 Tea spoons Homemade vanilla extract
  • 80 g of sugar
  • 1 pinch of salt
  • a few drops of bitter almond flavor or something grated Tonka bean

 

Preparation:

Preparation of the blueberry sauce:
  1. Mix the water with the starch briefly.
  2. Put them in a small saucepan with the rest of the ingredients and bring to the boil.
  3. Stir occasionally, but not too often.
  4. Simmer for about 1 minute.
  5. Season to taste for the sweetness and serve cold or warm.
  6. The sauce will keep in the refrigerator for a few days.
Preparation of semolina:
  1. Put the milk and cream in a saucepan rinsed with cold water.
  2. Add sugar, vanilla extract and salt and bring to the boil while watching.
  3. Sprinkle in durum wheat semolina and stir in well with a whisk.
  4. Let it soak gently on a low setting for a few minutes until it is thick. Stir occasionally.
  5. The finished semolina is best served lukewarm with the blueberry sauce.

Preparation in the Thermomix®:

 
Blueberry sauce:
  1. Mix the water with the starch briefly.
  2. Add to the mixing bowl together with the blueberries (frozen), sugar and vanilla extract, bring to the boil for 7 min / 100 ° / speed 1 LEFT.
  3. Season to taste for the sweetness and serve cold or warm.
  4. The sauce will keep in the refrigerator for a few days.
Semolina porridge:
  1. Rinse the mixing bowl with cold water.
  2. Insert butterfly.
  3. Put all the ingredients for the semolina in the mixing bowl and let it soak for 12 minutes / 90 ° C / speed 2.
  4. The finished semolina is best served lukewarm with the blueberry sauce.

Grießbrei mit Heidelbeersoße

♥ Have fun copying! ♥

 

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