in Dessert Recipes

Semolina pudding, with a twist

updated

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Ingredients for 4 servings:

  • 1 liter of milk
  • 1 lemon(s), untreated, grated peel
  • 100 g sugar
  • 50 semolina (soft wheat semolina)
  • 70 g corn semolina
  • 50 g chocolate, white
  • 1 packet of vanilla sugar
  • 1 egg(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Creamy – fluffy pudding

Bring the milk to a boil with the grated lemon zest. Crumble the chocolate and melt it while stirring. Sprinkle in the soft wheat semolina along with the cornstarch, sugar, and vanilla sugar and simmer for 5 minutes over low heat, stirring occasionally. Let cool slightly. Separate the egg, quickly stir in the egg yolk, beat the egg white until stiff, and carefully fold in. I enjoy this pudding warm, or cold from the refrigerator in summer. Consume within 24 hours; don’t let it stand in the heat for too long.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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