Semolina balls with raspberry sauce
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ingredients
500 ml milk 100 g baby semolina 3 tbsp granulated sugar 250 g lumpy cottage cheese 75 g breadcrumbs 50 g butter 50 g granulated sugar 350 g frozen raspberries
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1. Make a thick semolina porridge from the milk, semolina and sugar and leave to cool. 2. Meanwhile, toast the breadcrumbs in a pan in melted butter. Fry until golden, stir in the sugar and remove the mixture from the heat. When the semolina has cooled, stir in the cottage cheese and, using wet hands, shape the mixture into balls and roll them in the golden breadcrumbs. 3. Meanwhile, cook the raspberries over a low heat with a little sugar until they are cooked through. You can leave the raspberry sauce as it is or blend it with a stick blender. 4. Place the balls on a plate, pour the sauce over them and serve.
