📝 About This Recipe
A beloved cornerstone of German home cooking, Grießpudding is a silky, comforting semolina porridge that evokes childhood memories for many. This version elevates the humble dessert with real vanilla bean and a touch of lemon zest for a sophisticated, creamy finish. Served warm or chilled, it offers a nostalgic embrace that is both light and satisfying, representing the heart of German 'Hausmannskost'.
🥗 Ingredients
The Pudding Base
- 500 ml Whole milk (at least 3.5% fat for best texture)
- 60 grams Soft wheat semolina (Weichweizengrieß) (ensure it is the 'soft' variety for pudding)
- 3 tablespoons Granulated sugar (adjust to taste)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 pinch Salt (to enhance the flavors)
- 1 tablespoon Unsalted butter (adds a silky sheen)
- 1 large Egg yolk (optional, for extra richness)
- 1/2 teaspoon Lemon zest (finely grated)
The Raspberry Compote
- 250 grams Frozen or fresh raspberries
- 2 tablespoons Apple juice or water
- 1 teaspoon Cornstarch (to slightly thicken the sauce)
- 1 tablespoon Honey or Maple Syrup
Garnish
- 4 sprigs Fresh mint leaves (for color)
- 1 teaspoon Cinnamon sugar (traditional German topping)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the milk, sugar, salt, lemon zest, and the vanilla bean (both the scraped seeds and the pod).
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2
Place the saucepan over medium heat and bring the milk to a gentle simmer, stirring occasionally to prevent the bottom from scorching.
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3
Once the milk begins to bubble, remove the vanilla pod with tongs or a spoon.
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4
Slowly rain the semolina into the hot milk in a steady stream while whisking constantly to ensure no lumps form.
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5
Reduce the heat to the lowest setting and continue to stir with a wooden spoon for about 2-3 minutes as the mixture thickens to a porridge-like consistency.
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6
Remove the pan from the heat. Stir in the butter until completely melted and incorporated.
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7
In a small bowl, temper the egg yolk by whisking in two tablespoons of the hot pudding, then stir the yolk mixture back into the main pot for a rich, golden finish.
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8
Cover the pot with a lid and let the pudding rest for 5 minutes; the semolina will continue to swell and soften during this time.
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9
While the pudding rests, prepare the compote by placing raspberries, sweetener, and juice in a small saucepan over medium heat.
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10
Mix the cornstarch with a teaspoon of cold water to create a slurry, then stir it into the bubbling raspberries and cook for 1 minute until thickened.
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11
If you prefer a light, airy pudding, you can whisk an egg white to stiff peaks and gently fold it into the pudding at this stage.
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12
Divide the warm pudding into four bowls or glass coupes.
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13
Spoon the warm raspberry compote over the top, letting the juices swirl into the creamy pudding.
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14
Garnish with a dusting of cinnamon sugar and a fresh mint leaf before serving immediately.
💡 Chef's Tips
Use 'Weichweizengrieß' (soft wheat semolina) rather than the 'Hartweizen' (durum) used for pasta to ensure a creamy, not gritty, texture. To prevent a skin from forming if serving cold, press a piece of plastic wrap directly onto the surface of the pudding while it cools. If the pudding becomes too thick after resting, simply whisk in a splash of warm milk to loosen it back to your desired consistency. For a vegan version, use oat milk and almond cream, and omit the egg yolk and butter. Always whisk the semolina in slowly; adding it too fast is the number one cause of unwanted lumps.
🍽️ Serving Suggestions
Serve warm on a cold winter evening for the ultimate comfort food experience. Pair with a chilled glass of dessert wine like a Riesling Auslese for an adult treat. Top with roasted hazelnuts or slivered almonds for an added crunch that contrasts the creamy pudding. Try it with 'Rote Grütze' (a traditional German red berry compote) instead of plain raspberries. For a simple breakfast, serve leftovers cold with a sliced banana and a drizzle of honey.