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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Semolina Pudding

Serves 4 · 30 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 liter of milk
  • 1 pinch of salt
  • Grated lemon zest
  • 1 pinch ground cinnamon
  • 125 g (¼ liter) of soft wheat semolina flour
  • 100 g of white granulated sugar
  • 1 packet of vanilla sugar
  • 30 g of butter or 1 tbsp of nutty-tasting cold-pressed cooking oil (hazelnut oil, walnut oil, poppy seed oil, rapeseed oil)
  • 1 egg yolk
  • 1 egg white, whipped to soft peaks

Method

  1. Bring the milk, salt, lemon zest, and grated cinnamon to a boil in a large saucepan.
  2. Stir in the semolina. Cook over low heat, stirring constantly, until the swollen (this happens very quickly).
  3. Stir in the sugar, vanilla sugar, and butter.
  4. Remove the porridge from the heat.
  5. If desired, stir in whisked egg yolk and/or fold in whipped egg whites.
  6. Serve.