Griesmeel pudding (Semolina pudding)
Photo by Chris Loufte
|1 cup||Milk, full-cream|
|90 g||Semolina flour|
|¼||Vanilla pod, split in half|
|2||Eggs, separated into yolks and whites|
- Beat the egg whites until firm.
- Whisk together the semolina, cold milk and sugar in a medium-sized saucepan. Make sure it's free of lumps.
- Put the pot on to the stove and bring to the boil, whisking continuously to avoid lumps forming.
- Add the lemon peel, vanilla pod and salt.
- Once thickened, remove from the stove and strain out the lemon peel and vanilla pod.
- Add the egg yolks, continuing to whisk and fold in the beaten whites.
- Pour into a serving bowl (a patterned glass bowl is nice) that you have previously rinsed out with cold water. The bowl should still be wet.
- Cover with wet tea towel to avoid a top skin. Refrigerate for around two hours until set.
- You can also add almond slivers into the mixture to give the griesmeel some crunch.
- To serve, unmould on to a plate and offer the berry compote.
- Berry compote: Mix frozen or fresh berries with the sugar.
- Bring to the boil adding cornflour and whisking to avoid lumps.
- Allow to cool and serve with the Griesmeel pudding.