Raspberry Soup with Semolina Dumplings

For the raspberry soup with semolina dumplings, bring 150 ml water, sugar, salt, butter and vanilla sugar to a boil. Stir in semolina and whisk well until it comes off the bottom of the pan as lumps. Remove from heat.

Mix the egg very well, then stir into the semolina mixture while it is still hot. Chill.

Puree 2/3 of the raspberries with the raspberry syrup and lemon juice. Pass through a sieve to remove the seeds. Dilute with the water and sweeten to taste. Chill.

In a large frying pan, bring enough water to a boil with a little salt.

From the cold semolina mixture, using two teaspoons dipped repeatedly in the slightly boiling water, cut small dumplings and slide them into the water. Cook on the lowest heat for about 5 minutes. Lift out with a sieve ladle, drain well and let cool.

Arrange the raspberry soup in chilled soup plates. Arrange the remaining raspberries and the semolina dumplings decoratively and serve the raspberry soup with semolina dumplings.

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