Semolina Pudding With Berry Compote - cooking recipe

Ingredients

24 oz frozen mixed berries, defrosted
1 tbsp cornstarch
5 tbsp sugar
2 cups milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup semolina flour
1 medium egg, separated
5 tbsp heavy cream
2 tbsp toasted sliced almonds, chopped

Preparation

For the compote, place the defrosted berries in a colander set over a bowl to strain off the juice. Blend the cornstarch with 1 tbsp of the juice. Pour the rest of the juice into a pan and add 2 tbsp of the sugar and bring to a boil. Stir in the blended cornstarch and simmer, stirring for 1 min until thickened. Stir in the berries and simmer for 1 min.
For the pudding, place the milk, butter, 2 tbsp of the remaining sugar, and the vanilla extract in a pan and slowly bring to a boil. Remove the pan from the heat and slowly whisk in the semolina. Return to the heat and bring to a boil, stirring all the time. Cook for 1 min then remove from heat, cover, and leave to stand for 5 mins.
Whisk the egg white in a bowl until stiff then whisk in the rest of the sugar and a pinch of salt. Whisk the egg yolk and cream together in a separate bowl and stir into the semolina. Fold in the whisked egg white. Divide between 4 serving bowls. Spoon the fruit compote over the pudding and sprinkle with the chopped, toasted almonds.