German Semolina Dessert Grießbrei with Fruit Sauce Recipe
Grießbrei is a delicate, milky semolina dessert that in Germany is often served to children for dinner or as a sweet main course. The taste is similar to a thick pudding or very creamy semolina porridge, but a bit firmer. With a simple fruit sauce it becomes a comforting warm dessert that’s easy to make from basic ingredients.
This classic German comfort dessert is inexpensive, filling and very gentle in flavor, making it ideal for children and anyone craving something warm and milky. The simple berry sauce adds freshness and color.
Chef's tips
Stir constantly while cooking the semolina to avoid lumps and sticking on the bottom. Adjust the sweetness depending on the fruit you use – sour berries will need a bit more sugar in the sauce.
How to serve
Serve Grießbrei warm with fruit sauce, stewed apples or a sprinkle of cinnamon sugar. It also works well cooled, almost like a soft pudding, especially on warmer days.
Ingredients
- milk - 800 ml
- semolina fine wheat semolina - 80 g
- sugar - 40 g
- vanillin sugar - 1 package
- butter - 20 g
- salt - 1 pinch
- berries (fresh or frozen) - 250 g
- sugar for the fruit sauce - 20 g
- water - 50 ml
- potato starch - 1 teaspoon
Preparation
- Pour the milk into a saucepan and add the sugar, vanillin sugar, a pinch of salt and the butter. Heat over medium heat, stirring, until the milk is hot but not yet boiling.
- Slowly sprinkle the semolina into the hot milk in a thin stream, whisking constantly so no lumps form.
- Cook over low heat for 4–5 minutes, stirring all the time, until the mixture thickens noticeably and starts to bubble gently. It should be smooth and creamy.
- When the semolina reaches the consistency of thick pudding, remove the pan from the heat. Cover with a lid to prevent a skin forming on top if you’re not serving it immediately.
- Put the berries into a small saucepan (no need to thaw frozen ones first), add the sugar and water. Heat over medium heat for 5–7 minutes, until the fruit releases its juices and starts to break down.
- In a small bowl, mix the potato starch with 2 tablespoons of cold water until smooth and lump-free. Pour the mixture into the simmering fruit while stirring constantly.
- Cook the sauce for 1 more minute, until it thickens slightly and has the consistency of a thin fruit jelly. Remove from the heat.
- Spoon the semolina into bowls and pour the warm fruit sauce over the top. Serve immediately while warm or slightly cooled.
Storage
Cover and store leftovers in the fridge and eat within 1–2 days. The semolina will thicken as it cools, so when reheating, loosen it with a splash of milk and stir until smooth again.
