Tuesday, 4 October 2016

Blackberry and lemongrass semolina pudding

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Blackberry and lemongrass semolina pudding

Blackberry and lemongrass semolina pudding 


Blackberry and lemongrass semolina pudding - a light and fruity dessert recipe, inspired by the Scandinavian whipped semolina dessert known as vispipuuro in Finland and klappgrot in Sweden. It is usually made with lingonberries, but in my version I have cooked the semolina in fresh blackberry juice, infused with lemongrass. A delicious way of using the last of the seasons blackberries, and a great make-ahead dessert too. The lemongrass adds a fresh, fragrant citrus flavour which works well with the blackberries. 

This recipe is all about the whisking, and it is what turns the thick semolina porridge into a light and airy mousse. My blackberry and lemongrass semolina pudding is also low fat, dairy free, and really low in sugar too. Although I often like to serve this with creme fraiche or cream you could easily substitute with a dairy free/vegan alternative. 

recipe author: ema at De Tout Coeur Limousin
preparation/cooking time guide: 30-40 minutes 
cooling time: 3-5 hours

makes 6 

ingredients: 
400g blackberries (fresh or frozen) 
500ml water (& extra if needed) 
2 fresh lemongrass stalks chopped
50g sugar 
50g fine semolina

to serve:
fresh blackberries
creme fraiche
cream
yogurt 

method: 

heat the blackberries in a saucepan with the chopped lemongrass and 500ml water. Simmer for about 10-15 minutes until the blackberries have softened and released their juice and the lemongrass flavour has infused the liquid

strain the blackberries and lemongrass through a sieve, add 750ml of the juice back to the pan with the sugar and bring up to the boil (adding extra water if you did not have enough liquid after straining the blackberries)

when the liquid is boiling add the semolina in a steady stream stirring constantly to avoid lumps forming

lower the heat and continue to stir for about 5-7 minutes, or until the semolina is cooked through and soft

remove the cooked semolina from the heat and beat with an electric whisk for about 10 minutes until it is lighter in colour and fluffy

spoon the mixture into serving bowls and leave to chill for 3-5 hours, or until set

serve with a spoonful of creme fraiche, cream or yogurt and a few fresh blackberries 







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2 comments:

  1. Replies
    1. I think you'd like it. It's something a bit different and I'm just amazed how semolina can turn into something so light and moussey :)

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