Buberts - Semolina Porridge with Beaten Eggs and Cranberry Sauce

This porridge is a traditional Latvian dish. But it is simply impossible to classify it as an ordinary porridge, because in combination with cranberry sauce, the dish turns ... the dish turns ... turns into a delicious dessert!

Ingredients

• semolina - 1.5 cups
• very fresh eggs - 6 pcs.
• almonds - 50 g
• vanilla sugar - 1 tsp
• sugar - 4-6 tablespoons
• milk - 1.5 l
• salt
• cranberries - 1 glass
• brown sugar demerara - 2 tablespoons
• potato starch - 2 tablespoons

Directions

1. For the cranberry sauce, squeeze the juice out of the cranberries. Put the cranberry pomace in a saucepan, pour 2.5 cups of cold water, add sugar and bring to a boil over medium heat. Cook for 2-3 minutes, then strain, put on fire again. As soon as it boils, add cranberry juice, stir and reduce heat to low.
2. Mix starch with 2 tbsp. l. cold water, pour into the cranberry sauce, stirring constantly with a whisk to prevent lumps from forming. Bring to a boil, remove from heat and cool, stirring occasionally, for 1 hour. Remove saucepan from heat and cool sauce.
3. For porridge, pour milk into a saucepan with a thick bottom, put on medium heat, bring to a boil. Pour semolina into boiling milk through a coarse sieve and, stirring vigorously, cook for 1-2 minutes.
4. Remove the saucepan from heat. Cover tightly with a lid and let the porridge stand for 10-15 minutes so that the semolina swells well.
5. Chop the almonds and fry over low heat in a dry frying pan, shaking them for 2-3 minutes. Mash the yolks white with sugar and vanilla sugar. Add to warm porridge and mix thoroughly.
6. Whisk the whites with a pinch of salt into a fluffy foam and mix gently with the porridge until it becomes fluffy. Place on a dish. Serve with cranberry sauce.