Semolina Porridge Sweet
Traditional Austrian sweet Grießbrei: silky fine semolina cooked in whole vanilla milk, served with melted butter, cinnamon sugar, and cocoa dusting or tart berry compote.
Ingredients
- • 80g fine semolina (Weizengrieß)
- • 500ml whole farm milk
- • 2 tbsp caster sugar
- • 1 packet vanilla sugar (or 1 tsp vanilla paste)
- • 1 pinch fine salt
- • 20g cold butter
- • 1 tbsp cocoa powder and 1 tsp cinnamon mixed with 1 tbsp sugar for topping
Preparation Steps
In a heavy saucepan, bring the whole milk to a gentle boil with the sugar, vanilla sugar, and pinch of salt, stirring to dissolve the sugar.
Lower the heat. Slowly stream in the semolina while whisking constantly with a wire whisk to ensure a completely smooth, lump-free texture.
Cook over low heat, stirring continuously with a wooden spoon for 3 to 4 minutes as the porridge bubbles softly and thickens into a velvety custard consistency.
Pour the steaming porridge into warmed bowls. Place a generous pat of cold butter in the centre to melt into a golden pool, dust lavishly with cinnamon cocoa sugar, and serve.