Semolina Dumplings with Berry Compote

Ingredients

For a sweet main meal
Serves 4

Compote:
1 dl white wine
1 dl water
7 tbsp Granulated Hermesetas
750 g berries, e.g. raspberries and strawberries
20 g Maizena or Epifin (cornflour)
½ dl water

Semolina Dumplings:
2.5 dl milk
Pinch of salt
2 tbsp Granulated Hermesetas
50 g butter
100 g wholemeal semolina
2 eggs
2 tbsp butter
1 tbsp breadcrumbs

Preparation

Compote:
Combine wine, water and Hermesetas, and bring to the boil. Add berries, and simmer for about 2 minutes. Pour contents of the pan through a sieve to collect the liquid. Transfer the berries to a bowl.

Bring the wine syrup again to the boil, and stir in the Maizena, blended with the water. Simmer briefly, then pour syrup over the berries, and leave to cool.

Semolina Dumplings:
Combine milk, salt, Hermesetas and butter in a pan, and bring to the boil. Rain in the semolina, and stir over the heat till it forms a ball. Gradually beat in the eggs.

Bring a pan of salted water to the boil. Lower heat. Scoop out dumplings from the semolina dough and simmer in the water for 5 to 7 minutes. Remove dumplings with a slotted spoon.

Melt the butter in a frying pan, add the breadcrumbs and fry till golden brown.

Turn compote and semolina dumplings into a serving dish. Sprinkle with the browned breadcrumbs.