Semolina love affair
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.

Semolina pudding

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.

Semolina pudding

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

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2008

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