Buberts

Instructions

1. 1 Heat milk in a saucepan until simmering. Gradually whisk in semolina in a thin stream.
2. 2 Cook over low heat, stirring constantly, for 5-7 min until thick.
3. 3 Beat egg yolks with sugar and vanilla. Temper with a spoonful of hot semolina, then stir back into the pot. Cook 1 min.
4. 4 Beat egg whites with salt until stiff peaks form.
5. 5 Fold beaten egg whites gently into the warm semolina mixture in three additions.
6. 6 Serve warm in bowls, topped with berry sauce made by simmering berries with sugar and lemon juice.