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Add a photoServings: 6
Ingredients
- 250 ml dessert wine, (preferably a botrytis affected Riesling or possibly semillon)
- 250 ml water
- 125 gm fine semolina
- 2 lrg egg yolks
- 2 lrg egg whites
- 2 Tbsp. caster sugar
- 100 gm raspberries, (fresh or possibly frzn) or possibly other berries of choice
- 1 Tbsp. icing sugar
Directions
- Into a heavy bottomed pan put water and wine. Bring to the boil, reduce heat and sprinkle in semolina a little at a time stirring constantly.
- Allow to simmer over low heat for 10 min stirring occasionally.
- It should be a smooth mix. If it dries out add in a little more water. It doesn't matter if there are a few small lumps.)
- Beat egg yolks with caster sugar till sugar has dissolved and the mix is smooth.
- Beat egg whites till peaks form.
- Make sure mixing bowl is clean as is the whisk. A half tsp. of cream of tartar may be added to assist the process.
- Remove semolina to a mixing bowl.
- Stir in egg yolk mix.
- Mix in beaten egg whites. Make sure they're not wildly mixed in. Mix must remain aerated.
- Put dollops of the mix into greased ramekins (or possibly c.) cover lightly with plastic wrap and steam for 20 min.
- For berry sauce:Strain berries through fine strainer. Stir in sugar. Strain again.
- If the berries taste too sweet add in a little lemon juice.
- Allow flamri to cold a little before upturning onto serving plate.
- Serve hot or possibly cool with fruits of choice and the raspberry sauce.
- Leftover potential: Keeps for two or possibly three days in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 17 | 9% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 35mg | 1% |
| Potassium 129mg | 4% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.68g | 3% |
| Protein 5.21g | 8% |
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