Griessbrei| Quick And Easy German Semolina Pudding
After walking you through the process of making the different varieties of Indian Sheera, let me now introduce you to the German Sheera a.k.a Grießbrei (Griessbrei). It is a semolina pudding enjoyed in Germany as a dessert or as a meal in itself. It is fluffy, not too sweet and makes quite a filling breakfast.
Although I would die for a Sheera, the Griessbrei is a much healthier dish without being low on the taste quotient. An interesting ingredient in this dish is the egg, which imparts a rich creamy consistency to the dish. You can make this dish without any sugar and you can make it completely vegan too. Play around with the flavours and toppings to your liking.
How to make Grießbrei (Griessbrei):
We start by boiling the milk, along with the flavouring and sugar (optional). I was looking for a mild flavour and hence used vanilla but you can even use citrus peel and also spices like cinnamon for a stronger flavour. Once the milk comes to a boil, we need to gently incorporate the semolina, whisking continuously to avoid formation of any lumps. Cook until all the liquid is absorbed. For a vegan version of this dish, you can use any vegan milk and finish at this step.
But, the addition of egg takes this dish a notch higher. Once all the liquid has been absorbed, add the egg yolk and whisk till combined and cook for a couple of minutes. Meanwhile whisk the egg white to the soft peak stage and fold it into the pudding and mix until well combined and cook for a further couple of minutes and that’s it! The Griessbrei is ready.
Spoon it out into a serving bowl and top it with toppings of your choice. I topped it with a mixed berry compote but you can also try it with simple cinnamon sugar. You won’t go wrong. Give this recipe a try and let me know your thoughts.
Grießbrei
Equipment
- Saucepan
- medium size Pot
- Whisk/Spatula
- Electric Whisk
- Mixing bowl
Ingredients
For the Grießbrei:
- 2 cups Milk (of your choice)
- 1 tsp Vanilla
- 1 pinch Salt
- 1 tbsp Sugar (optional)
- ½ cup Semolina (weichweizengrieß)
- 1 Egg, separated
For the Berry Compote:
- 1 cup Mixed Berries (raspberries, blackberries, blueberries), divided
- 1 tsp Vanilla
- 1 tsp Lemon zest
- 1 tsp Lemon juice
Instructions
Making the basic Grießbrei:
- In a medium sized pot, bring the milk to a boil along with the vanilla, salt and sugar(if using)
- Lower the heat to medium-low and stir in the semolina, whisking continuously to prevent the formation of any lumps
- Cook for about 5 mins until all the moisture is absorbed by the semolina
Making the Grießbrei creamy:
- Add the egg yolk to the pudding and whisk until well combined and cook for a couple of minutes
- Meanwhile, in a mixing bowl whisk the egg white to the soft peak stage and fold it into the pudding and continue to cook for another couple of mins on medium heat.
Making the Berry-compote:
- In a saucepan, heat half the berries on medium-low heat and cook until they begin to disintegrate and release their juices
- Add the lemon zest and juice and stir
- Add the remaining berries to the sauce and mix well until they are coated with the sauce and take it off the flame
Serving:
- Spoon the Grießbrei into a serving bowl and drizzle the berries and sauce on top of it
- Can be served warm and cold too. Enjoy!
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