Lemon semolina puddings
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| Lemon semolina puddings |
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| Lemon semolina puddings |
If you are not a fan of semolina, and your memories are of lumpy, lukewarm school dinners, then this recipe will make you think again. These lemon semolina puddings are a light, fluffy and creamy lemony dessert. There is a fair amount of whisking involved in this recipe, but don't let that put you off. It is this process that adds the air that creates the lovely mousse like texture. Inspired by the Scandinavian whisked semolina and berry pudding vispipuuro.
Serve cold with a spoonful of creme fraiche and topped with extra lemon zest.
Lemon semolina puddings
recipe by Ema at De Tout Coeur Limousin
serves 4-6
preparation/cooking time: 30 minutes
cooling time: 4-5 hours/overnight
serves 4-6
preparation/cooking time: 30 minutes
cooling time: 4-5 hours/overnight
ingredients
500ml milk
250ml water
50g fine semolina
50g sugar
zest & juice of 1 lemon
to serve:
zest of 1 lemon
to serve:
zest of 1 lemon
2 tbsp creme fraiche
optional flavourings:
1 vanilla pod split in half lengthwise
1 tbsp cardamon pods lightly crushed
1 cinnamon stick
method:
heat the water, milk and sugar until boiling with any optional flavourings to infuse the milk. Remove/sieve out the flavourings then put the milk and water back to the boil.
pour in the semolina in a steady stream whisking all the time to avoid lumps. Continue whisking for 5-7 minutes or until the semolina is softened and cooked.
remove from the heat and add the grated lemon zest and juice. Beat with an electric whisk for 10-12 minutes until light and airy.
spoon into serving dishes and cool completely for 4-5 hours or overnight.
serve with a spoonful of thick creme fraiche on the top and some extra lemon zest.
method:
heat the water, milk and sugar until boiling with any optional flavourings to infuse the milk. Remove/sieve out the flavourings then put the milk and water back to the boil.
pour in the semolina in a steady stream whisking all the time to avoid lumps. Continue whisking for 5-7 minutes or until the semolina is softened and cooked.
remove from the heat and add the grated lemon zest and juice. Beat with an electric whisk for 10-12 minutes until light and airy.
spoon into serving dishes and cool completely for 4-5 hours or overnight.
serve with a spoonful of thick creme fraiche on the top and some extra lemon zest.
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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France
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Yum! These look fabulous. I was lucky as a kid - we never had semolina at school, but my mum used to make it (well!) at home and it was wonderful! You have brought back lots of happy memories :-) Eb x
ReplyDeletethanks so much. I have come to semolina relatively late in life. It was always rice pudding in our house. But these are a new favourite. So pleased it brings back lovely memories for you :)
Deletelook perfect!
ReplyDeleteCool kitchen gadgets