“MAURITIUS” Semolina mousse with raisins

• 100g semolina
• 50mL semi-skimmed pasteurised milk
• 150g powdered sugar
• 80g butter or margarine
• 4 eggs
• 50g raisins
• 1 pinch of salt

In a saucepan, cook the semolina in the milk as per the instructions on the packet. Add the butter and the sugar. Off the heat, add the egg yolks.

In a large bowl, whisk the whites with a pinch of salt and then fold into the mixture. Add the raisins.

Pour the preparation into a springform cake tin and place in the oven for about 20 minutes at 180°C.

Serve hot.