Hungarian Semolina Pudding (tejbegríz) with Berry Compote

Ingredients

• 4 cups Milk (dairy or dairy-free)
• 0.5 cup Semolina
• 2 tbsp Sugar
• 0.125 tsp Salt
• 0.5 tsp Vanilla Extract
• 2 cups Mixed Berries (fresh or frozen)
• 1 tbsp Sugar
• 1 tsp Lemon Juice

Instructions

1. 1In a large heavy-bottomed saucepan, combine 4 cups of Milk, 0.5 cup Semolina, 2 tbsp Sugar, and 0.125 tsp Salt.
2. 2Place the saucepan over medium heat (350°F / 175°C). Whisk the mixture constantly for 1 to 2 minutes until it begins to thicken slightly and you hear a gentle bubbling sound.
3. 3Reduce the heat to low (200°F / 95°C). Continue to cook, whisking constantly to prevent lumps and sticking, for 10 to 12 minutes, or until the pudding has thickened to a creamy, porridge-like consistency.
4. 4Remove the saucepan from the heat. Stir in the 0.5 tsp Vanilla Extract until fully incorporated.
5. 5While the pudding is cooking, prepare the berry compote: In a separate medium saucepan, combine 2 cups Mixed Berries, 1 tbsp Sugar, and 1 tsp Lemon Juice.
6. 6Cook the berry mixture over medium heat (300°F / 150°C) for 5 to 7 minutes, stirring occasionally, until the berries have softened and released their juices, creating a syrupy sauce.
7. 7Divide the warm semolina pudding among four bowls. Spoon the berry compote over the top of each serving.

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