GERMAN SEMOLINA PUDDING
This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.
Provided by Catie
Categories World Cuisine Recipes European German
Time 22m
Yield 2
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g
SEMOLINA PUDDING
Semolina Pudding - also known as Grießbrei in German - is a delicious easy-to-make breakfast or dessert. Made from semolina, milk, and other common ingredients, this thick pudding is best enjoyed sweet with a dash of cinnamon, sugar, and berries!
Provided by Recipes From Europe
Categories Breakfast + Brunch
Time 13m
Number Of Ingredients 6
Steps:
- Add the milk, granulated sugar, vanilla extract, and salt to a medium-sized pot and bring everything to a boil on the stove while whisking regularly.
- Once the milk is boiling, remove the pot from the heat and add the semolina while whisking.
- Place the pot back on the hot burner and wait for the contents in the pot to boil while whisking regularly.
- Once boiling, remove the pot from the heat, place the lid on top, and let the semolina sit for 5 minutes.
- After 5 minutes, stir the semolina pudding in the pot with a wooden spoon until there are no lumps.
- Transfer the semolina pudding to serving bowls. Sprinkle with sugar and cinnamon and/or garnish with fresh fruit. You can enjoy the pudding warm or cold!
Nutrition Facts : ServingSize 1 g, Calories 335 kcal, Carbohydrate 60 g, Protein 13 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 195 mg, Fiber 3 g, Sugar 23 g, UnsaturatedFat 2 g
SEMOLINA PUDDING WITH FRESH BERRIES
Provided by Dan Barber
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Chill large metal mixing bowl in freezer. Butter 9- by 13-inch baking dish and dust with semolina flour.
- In heavy large saucepan over moderately high heat, combine milk, orange zest, and lemon zest. Scrape in seeds from vanilla bean. Bring to boil, then immediately reduce heat to low and add semolina flour in slow, steady stream, whisking constantly. Cook, still whisking constantly, until mixture thickens, about 1 minute. Add egg yolks and butter, and continue whisking until butter melts and is completely incorporated, about 2 minutes. Transfer mixture to large bowl and set aside.
- Using electric mixer fitted with whisk attachment, in chilled large metal bowl, beat egg whites until soft peaks just begin to form, about 1 to 1 1/2 minutes. Add sugar and beat until soft peaks fully form, about 30 seconds. Fold 1/3 of egg whites into semolina batter to lighten, then gently fold in remaining whites just until incorporated. Pour batter into prepared pan and smooth top.
- Bake pudding until fully set in middle and golden on top, with edges just beginning to brown, about 35 to 45 minutes. Transfer to rack and cool to room temperature before serving. To serve, cut into 8 portions and top with strawberries.
SEMOLINA PUDDING (BURMESE)
This comforting dessert from Burma is being posted untried for ZWT II. The resulting pudding is much thicker than what Americans associate with pudding and is cut into bars and served in slices. The idea of using semolina in a dessert intrigues me so I look forward to trying it myself soon.
Provided by justcallmetoni
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place the semolina in a large and heavy saucepan.
- Stir in the coconut milk gradually, keeping the mixture free from lumps.
- Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
- When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
- Add salt and ground cardamom and mix well.
- Beat in the egg yolks, one at a time.
- Stiffly beat the egg whites and fold in .
- Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
- Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
- Sprinkle liberally over semolina mixture.
- Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
- Cool in the dish, then cut into large diamond-shaped pieces.
Nutrition Facts : Calories 367.2, Fat 24.7, SaturatedFat 18, Cholesterol 77.3, Sodium 67.9, Carbohydrate 33.5, Fiber 2.4, Sugar 21.3, Protein 5.6
SEMOLINA PUDDING WITH BLUEBERRY SAUCE
Steps:
- To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
- To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
- Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
- Serve the pudding warm or at room temperature, topped with the blueberry sauce.
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