Austrian Semolina Pudding with Pepper-Lime Berry Compote (Griessschmarrn-Style)

About This Recipe

Griesschmarrn, a semolina pudding cooked much like kaiserschmarrn and torn into golden pieces, is a genuine Austrian nursery-food classic usually served with stewed fruit. This version keeps the traditional semolina-and-egg base but adds a surprising pinch of cracked black pepper to the batter, an old Central European trick for making sweet dairy dishes taste rounder rather than flat, and tops it with a bright lime-spiked berry compote instead of the more usual applesauce. Semolina needs to be whisked into scalded milk gradually and cooked over low heat, stirring constantly, until it thickens into a loose porridge — rushing this step leaves lumps that never fully smooth out. Once cooled slightly, egg yolks are beaten in for richness and whipped egg whites folded in last for lightness, the same technique used in kaiserschmarrn. The pudding is baked until just set, then torn into pieces and returned briefly to a buttered pan to pick up caramelized edges, finished with the tart berry compote to cut through the pudding's richness.

Ingredients

Serves 4

• 3 cupswhole milk
• 0.75 cupfine semolina
• 0.25 cupgranulated sugar
• 0.25 tspfine sea salt
• 0.125 tspfreshly cracked black pepper
• 3eggs(separated)
• 3 tbspbutter
• 2 cupsmixed berries(fresh or frozen)
• 2 tbspsugar(for the compote)
• 1lime(zested and juiced)

Instructions

1. 1

   Cook the semolina base

   Bring the milk to a gentle simmer in a heavy saucepan. Whisk in the semolina in a steady stream, then add sugar, salt and pepper. Cook over low heat, stirring constantly, 5-6 minutes until thick and smooth.

2. 2

   Cool slightly and add yolks

   Remove from heat and let cool 5 minutes, then whisk in the egg yolks one at a time.

3. 3

   Fold in the whites

   Whip the egg whites to soft peaks and fold gently into the semolina mixture in two additions.

4. 4

   Bake the pudding

   Pour into a buttered baking dish and bake at 190C (375F) for 20-22 minutes until puffed and just set in the center.

5. 5

   Make the compote

   While the pudding bakes, simmer the berries with sugar and lime zest and juice in a small saucepan 8-10 minutes until juicy and slightly thickened.

6. 6

   Tear and caramelize

   Tear the baked pudding into rough pieces. Melt butter in a skillet over medium-high heat and toss the pieces 2-3 minutes until the edges caramelize.

7. 7

   Serve

   Divide among bowls and top with the warm lime-berry compote.

Variations

• •

  Classic applesauce topping: skip the berry compote and serve with warm applesauce, the more traditional pairing.

• •

  Nutty finish: scatter toasted hazelnuts over the top along with the compote.

• •

  Citrus swap: use orange zest and juice instead of lime for a milder, sweeter compote.

Storage

Best eaten warm the day it's made. Refrigerate leftovers up to 2 days and reheat gently in a skillet with a little butter to recrisp the edges; the compote keeps separately up to 4 days.

Frequently Asked Questions