A light, fluffy dessert made of grits is easy to prepare, and chilled can be served throughout the year with various fruit and fruit sauces, depending on the season. You can shape it in molds or in layers in a cup.
800 ml (27 fl oz) milk
1 vanilla stick
60 g (2.1 oz) sugar
pinch of salt
60 g (2.1 oz) grits
250 g (8.9 oz) raspberries
2 tablespoons powder sugar
1 tablespoon lemon juice
Put the vanilla core and the cut stick in milk. Warm up milk and sugar, salt and grated lemon rind. Remove the cut stick, pour the grits and cook for several minutes until you get a thick mixture.
Remove from stove, cool a bit by mixing and then slowly fold in the mixed egg-whites. If needed, use the mixer to get an even mixture. Pour in a mold with ribs, which you previously rinsed with water and cool well.
For raspberry sauce, put the raspberries in a smaller dish, add powder sugar and lemon juice. Cook for about 5 minutes until they thicken a bit. Strain to remove the kernels. Leave to chill.
Shake the mix out of the mold, cut in slices and top with raspberry sauce. Grits mixture can also be arranged in layers in glasses. Start with raspberry sauce, then a layer of grits, then sauce. In the end, before serving, decorate the dessert with fresh raspberries and toasted almond leaves.
40 minutes + cooling