Bubert with cranberry sauce
Description
The recipe won't take much time. This dessert is very filling yet extremely light, as it contains no oils, flour, or cream. The pudding is made with milk, semolina, and whipped eggs, and served with sour fruit juice or a thin lemon, cranberry, or currant jelly. The dessert is very easy to prepare! You can make it in advance and store it in the refrigerator until ready to serve. Serve chilled.
Instructions
- 1
Step 1
Heat the milk and slowly pour in the semolina, constantly stirring. Cook over the lowest heat until thickened.
- 2
Step 2
Separate the egg whites from the yolks. Add sugar to the yolks.
- 3
Step 3
Add a pinch of salt to the egg whites and beat until stiff peaks form.
- 4
Step 4
Then beat the yolks with sugar until light in color.
- 5
Step 5
Add the yolks with sugar to the porridge and stir with a whisk or spatula. Keep the pot on the stove over the lowest heat. Stir continuously and cook for 30 seconds—do not bring to a boil.
- 6
Step 6
Now add the egg white to the pudding and gently stir until smooth—about 30–40 seconds. Remove from heat and mix thoroughly.
- 7
Step 7
Place the pudding into molds and refrigerate until completely cooled.
- 8
Step 8
Meanwhile, prepare the cranberry sauce—also known as kissel. Mix the juice with a spoonful of sugar.
- 9
Step 9
Pour into a saucepan and bring to a boil.
- 10
Step 10
Mix the starch with cold water until there are no lumps, then pour it in a thin stream into the boiling juice. Bring to a boil and cook for about 30 seconds.
- 11
Step 11
Cool the sauce.
- 12
Step 12
Pour the cooled pudding with sauce and serve.