Sweet and delightful semolina flambé with a wintery fruit sauce.

Semolina Flambé with winter fruit sauce from the oven

7090 Min

The finale of our Christmas menu: A fluffy semolina flambé, bedded on a fine winter fruit sauce - traditionally called "tea from the oven". This dessert guarantees the craving for a second helping, as well as sweetens Christmas Eve for everyone.

Ingredients 4 Portions


  1. 1

    Boil the milk with granulated sugar, Kotányi bourbon vanilla sugar, salt and orange zest.

  2. 2

    Soak the gelatin in cold water.

  3. 3

    Pour the semolina into the boiling milk while stirring constantly. Reduce heat and cook for a few minutes, still stirring constantly.

  4. 4

    Pour the mixture into a bowl. Melt the squeezed out gelatin in a small saucepan and stir into the semolina mixture. After the mix has cooled down a bit, fold in the whipped heavy cream.

  5. 5

    Pour the mixture into small casserole dishes and leave to cool for a few hours.

  6. 6

    For the fruit sauce, mix all the ingredients apart from the rum and bake in a large baking tray at 160 °C for about 40 minutes. Mix 2-3 times in between.

  7. 7

    After the baking time, remove the spices and carefully mix in the rum in a bowl.


    Allow the fruit sauce to cool slightly before serving.

Pollak's Wirtshaus
Pollak's Wirtshaus retzbacherhof.at

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