Ingredients:
125 g semolina
1 large glass sweet white wine
250 g sugar
1 egg
1 lemon
1 pinch of vanilla
6 egg whites
400 g fresh or frozen raspberries
salt
Preparation:
In a saucepan, bring the wine and the same quantity of salted water to a boil. Add the semolina, stir, reduce the heat and cook for 20 minutes. Then add half the sugar and leave until lukewarm. Add the whole egg, the vanilla and the grated zest of 1/2 a lemon; mix well. Fold in the egg whites (beaten till they form stiff peaks). Butter a baking mold and pour the mixture into it. Place in the oven in a bainmarie and bake for 40 minutes at 200° C.
Remove from the oven and leave to cool. Place on a slightly concave serving dish and unmold. Sieve the raspberries, sugar them with the other half of the sugar and pour over the pudding. Serve cold.
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