Semolina Pudding with Strawberry Sauce
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
(c) http://foodies-diary.livejournal.com/
Ingredients
- Dry White Wine - 8 fl oz
- Water - 8 fl oz
- Semolina - 4.4 oz
- Sugar - 3.2 oz
- Chicken Egg - 1 piece
- Salt - to taste
- Egg white - 3 pieces
- Strawberry - 15 pieces
- Vanilla Pod - ½ piece
- Honey - 2 tablespoons
- Meyer Lemon Juice - 1 fl oz
Step by Step guide
Step 1
Whip the egg whites with a pinch of salt until stiff peaks form, then refrigerate.
Step 2
In a saucepan, bring the water, wine, and vanilla (cut in half, seeds removed, add both seeds and pod to the saucepan, which should be removed after boiling) to a boil.
Step 3
Reduce the heat and gradually sprinkle in the semolina while constantly stirring to avoid lumps. Remove the saucepan from the heat.
Step 4
Transfer the resulting mixture to a mixing bowl and beat on low speed until it cools.
Step 5
While continuing to beat, add the egg.
Step 6
Gently fold in the whipped egg whites into the cooled mixture – half using the mixer on low speed, and the other half carefully with a spoon.
Step 7
In a baking dish with high sides, pour water up to 2/3 full and place the molds in it. I took a risk and used regular faceted glasses to serve the pudding directly in them. I’m not sure at what temperature glass breaks in the oven, so it’s better to use ceramic or other heat-resistant molds.
Step 8
Carefully divide the mixture among the molds, filling them to 2/3 full.
Step 9
Bake for 40 minutes at 200°C (adjust the time depending on the size of the molds). If using faceted glasses, do not preheat the oven to avoid sudden temperature changes.
Step 10
While the pudding is baking, prepare the sauce. Blend the strawberries with honey and lemon juice in a blender.
Step 11
Remove the molds and cool to room temperature.
Step 12
Distribute the sauce. Garnish with mint. Refrigerate for about 4 hours, or preferably overnight.
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