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Raspberry Semolina Pudding

Raspberry Semolina Pudding

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Baking and Desserts | British cuisine

⏳ Time

30 minutes

🥕 Ingredients

8

🍽️ Servings

8

Description

The season for garden and wild raspberries in the central region of Russia begins in July, and during this time, it's a good idea to freeze any excess so that you won't have to pay a premium for bland American berries in the fall and winter.

Ingredients

  • Cream 22% - 1 qt
  • Semolina - 1 glass
  • Starch film - 1 tablespoon
  • Poppy seed paste - 3 spoons
  • Vanilla salt - 3 pieces
  • Raspberry leaves - 10.6 oz
  • Sugar - 1 glass
  • Salt - a pinch

Step by Step guide

Step 1 Image

Step 1

In a large saucepan, pour in the cream and bring it to a boil. Split the vanilla pods in half lengthwise. Use a sharp knife to scrape out the seeds and add them along with the pods to the cream. Gently simmer the cream over very low heat, constantly swirling the saucepan.

Step 2 Image

Step 2

Add the poppy seeds to the cream, which have been soaked in boiling water for about twenty to thirty minutes. Cook for approximately ten minutes, stirring the cream and gently shaking the saucepan. Add about a tablespoon of sugar and a pinch of salt. Then, gradually sprinkle in the semolina and cook until fully thickened, after which blend with an immersion blender and let cool.

Step 3 Image

Step 3

In the meantime, place the raspberries (fresh in summer or frozen in winter) into a saucepan and set it over low heat. Add a little less than a cup of sugar and, stirring constantly, cook the jam for five minutes. In a cup, dissolve some starch in a small amount of water, then add it to the raspberries, mix well, and turn off the heat.

Step 4 Image

Step 4

Gently cool the raspberries, then pour the resulting jelly into small molds, filling each one a third of the way. The jelly should be thick enough that a spoon does not sink in. Place the molds with the raspberries in the refrigerator for 15 minutes.

Step 5 Image

Step 5

Remove the molds from the refrigerator. Carefully spoon the still warm semolina porridge over the thickened jelly. The porridge should have a sufficiently loose consistency so that it easily spreads over the set raspberries.

Step 6 Image

Step 6

Allow the porridge to cool completely, then generously sprinkle the top of each mold with fine white sugar — you'll need at least one and a half tablespoons per serving.

Step 7 Image

Step 7

Carefully torch each portion of the raspberry semolina pudding until a beautiful, golden-brown, and firm caramel crust forms, similar to that of a classic crème brûlée.

Step 8 Image

Step 8

Allow the finished puddings to cool slightly (but do not chill) and serve for breakfast or as a dessert — whichever you prefer.

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