- 400 ml milk
- 100 g heavy cream
- 40 g Küchenmeister Spelt Semolina
- 1 heaped tbsp. sugar
- 1 packet vanilla sugar
- 1 egg
- 75 g dark bitter chocolate
Pour the milk and cream into a pot, and while stirring constantly bring to a boil. Combine together the semolina, sugar, vanilla sugar and a pinch of salt, and gradually stir it into the milk. Bring to a boil. Reduce the heat and while stirring constantly allow the semolina to swell. Remove from the stove.
Separate the eggs. Gradually add 3 tbsp. of the semolina to the egg yolk, and then stir in the rest of the semolina. Stiffly beat the egg white and fold it into the mixture. In order to stop a skin from forming, place cling film directly on top of the semolina. Leave to cool.
Coarsely chop the dark chocolate and mix it into the cooled semolina. Divide the semolina between glasses. Our stracciatella semolina tastes great served with fresh berries.