April 15th
2008
One of the most satisfying moments in a kitchen has to be the successful attempt to (re)create a dish from scratch, without a recipe & no ingredients given, equipped with merely the recollection of what it tasted like when you enjoyed it. A dish for instance that you have had at a restaurant or a store-bought something rather. It does takes a good share of enthusiasm to try over and over again, neither having instructions at hand, nor knowing if you will succeed in the end. But the reward if you do succeed is almost priceless. Two successful endeavors immediately come to my mind: a hearty soup, which has become a favorite of mine and a refreshing ice cream creation imitating a bar of white chocolate.
So when I stumbled upon Ulrike's post about her effort to make one of my favorite store-bought semolina puddings (Landliebe), I was sold on the idea right away (and I wasn't the only one). Funny thing is, the producing company delivers the recipe together with the product - just take a closer look at the ingredient list, it actually shows the percentage of each addition. My first batch (I halfed Ulrike's recipe) was a little on the runny side - I thought so anyway. However, adding more semolina to the second batch turned out too firm. What to do? The problem solved itself overnight: The next day the remaining glasses from the first batch had gained more stability and the consistency was perfect for a semolina pudding - now leaves only room for improvement concerning the mouthfeel. The original Landliebe semolina pudding has a certain - pardon me - glossy sliminess to it, that I missed. Aside from that, this recipe is the perfect snack! Super-easy and fast to prepare, I can think of many variations (blueberries, apricots, caramel, ...) and filling them in cute little pots or old yogurt glasses makes you smile whenever you open your fridge. At least I do.
Heat milk, heavy cream, salt, sugar as well as the scraped out seeds of a vanilla pod (add the pod, too) in a large saucepan. Bring to a boil, then remove from heat and discard the vanilla pod (or use for something else). Slowly add the semolina while continuously stirring, then return to the heat, bring to a boil again and let simmer for another minute until it has thickened a bit. Fill in little glasses or pots.
I filled the first half in little glasses (yogurt glasses, each between 150 - 180g capacity) to be topped with raspberry compote and stirred some cinnamon powder into the remaining half (before I filled it in glasses, too). The little pots can be enjoyed warm or cold and can be kept in the fridge (covered) for a couple of days, too.
For the raspberry compote, add fresh or frozen berries to a small saucepan, sprinkle with sugar and melt over medium heat while stirring occasionally.
Semolina puddings with cinnamon and raspberry compote
Recipe source: adapted from Ulrike
Required time: ~ 15 min, yields 8 to 9 small glasses
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Ingredients:
1 l whole milk
200 g heavy cream
a pinch of salt
100 g sugar
1 vanilla pod, split lengthways, seeds scraped out
100 g semolina
200 g raspberries (frozen or fresh)
2 tbsp sugar
1/2 - 1 tsp cinnamon
I've never had a semolina pudding before, and it sounds amazing. I might try to make it and pour it over a graham cracker, semolina crust, and top it with your raspberry idea. Now I just need to create a graham, semolina crust.
I don't often use semolina in desserts, but after I tried this greek honey semolina cake a couple of weeks ago, I've been sold on it. And now I'll head out to get some berries so I can try this :)
Yum!
Freut mich, dass es gemundet hat :-) Wozu der unersättliche Appetit meiner Kinder doch führt...
Your pictures never cease to amaze me. I never had semolina pudding, this has to change!!!!
I let the semolina pudding simmer not only for a minute but longer until I got the consistency I liked. Raspberries are a good idea, they should correspond really well!
For somebody who regularly enjoys semolina porridge for breakfast, and whipped semoline mousse for dessert, this recipe is utterly appealing. Danke, Nicky!!
I have fallen in love with your blog, I come back and browse over older posts whenever I can. I also think that your blog has single-handedly influenced my ideas of how I want my dishes to look-like they could be photographed and end up looking homemade, delicious and unique. Semolina is something I have only used a few times. I am 3rd generation Greek and a cooking fiend. I bought in bulk a packet of semolina, used a lot in Greece, this looks like something else I want to try this weekend! I love the idea of putting desserts in little glass pots, it reminds me of Bonne Maman Creme Brulee desserts I used to have as a child.
In the NL, semonlina is called griesmeel (which I can never remember). I'd never eaten semolina pudding until coming here, and I loved it for the longest without even knowing what exactly it was that I was eating. I've never had a store-bought version, only because the first time I saw it was at a local delicatessen where I'd sometimes go for a single-girl's no-cook dinner. It's something I would never think to make at home, but now that you've posted this recipe, I wonder why it never crossed my mind. Thank you for sharing this with us!
From one lover of griesmeel pudding to another...
I use semolina a lot, usually in similar pudding-y comforting Indian desserts, and some savory dishes. It is amazing to hear about its European counterpart!
I love your little yogurt pots...and the raspberry compote looks delicious.
Nicky- yum! But can I tell you how I long for those wonderful little glass yogurt jars (and the yogurt in them)? Oh how I miss them. An area where the USA comes up quite short.
I love the jars you put them in. Where the old yogurt jars?
Wow! I love the sound of this simple treat. I can't wait to try. Your pictures (and site) are really cool. Thanks!
Hello Nicky,
what a lovely picture as always! I loved this dessert as a kid growing up in India. I was somehow never attracted to the ready-made puddings in supermarkts here. This I will make and soon! Thanks!
:- )
Shy
My favourite Semoulina pudding is the Swiss one from Emmi.
I will definitively try your recipe!
I too love recreating dishes from restaurant meals. It has proven quite successful many times!
I never liked semolina; I could change my mind though. I guess it's been more than 10 years since I last tried it!
What is it sitting on? I love the subtle red dot pattern.
I always leave your site with tons of new ideas. Now I want to try semolina pudding and I have to find cute joghurt glasses like yours!!!!
I loooooooove your site!
The thing is, your pictures make me want to eat whatever you make! Then, I read about it - and I'm further convinced. So, I'm sold either way. :)
Jane: Semolina is hugely nostalgic for me – not only did we used to get it at school with a dollop of raspberry jam in the middle (not so different I guess from your recipe) but my mother also made it a few times a year, and I can still taste the slightly gritty love/hate mouthfeel.
I'm trying to resuscitate another old favourite - junket. Silkier on the tongue, much easier to make well than semolina, and an incredibly healthy milky pud for kids – though somehow my lot always end up slathering it in golden syrup...
Just made a batch. Delicious; creamy, sweet enough but not too much, and the raspberry compote on top just perfect! I put a little glass in my son's lunchbox, the lucky guy.
Thank you, Nicky, for an inspiring, delicious blog.
Love your spoon. and your skillful photography as always... sigh.
It just looks absolutely wonderful. Simple good food. I love your jars, where do you get them?
Gorgeous pictures as always!
Bei Dir gestern gesehen, bei Ulrike nochmal nachgelesen, einen Riesenappetit bekommen und sofort nachgemacht - so muss das sein, gell?
Ganz liebe Grüße an Dich und nochmal toi, toi, toi, für Dein Projekt!
Great blog. I have a lot of fun reading it!
I am very intrigued, my kids are going to love this. But I have to find similar little jogurt glasses first!
My grandma used to make semolina for us for breakfast - kind of like a really silky porridge with full cream milk and salt. It was delicious! Thanks for this post - it's taken me back down memory lane. Yum!
A little question : what do you heard by Heavy Cream (or what do you buy as Heavy cream in Munich supermarkets)?
When I was young my Grandfather used to cook my sisters and I breakfast on the weekends. We had a variety of choice as he loved to spoil us, however my favourite was the sweet cooked polenta.
Thank you for your story it has inspired me to recreate one of my favourite things. Now, did he use one egg or two ...
Thank-you!!!! I've been trying to recreate this pudding since visiting Austria....and have never got it right....so thank-you SO MUCH! I can't believe someone else loves this stuff as much as I do!!!
you say: "Super-easy and fast to prepare"! I'm not so sure, but congratulate to you, you did a great job. And it seams you had fun all the way!