Caramel semolina puddings with kiwi

Caramel semolina puddings with kiwi

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 274 kcal
, Fat: 9 g
, Carbohydrate: 37 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramel

3 tbsp sugar
1 tbsp water
1 dl white wine (z.B. Heida)

Semolina puddings

6 dl milk
2 pinches salt
2 pinches bourbon vanilla powder (Coop Naturaplan)
65 g durum wheat semolina
1 ½ tbsp honey
1 tbsp butter
2 kiwis, cut into segments
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Utensils

4 moulds (each holding approx. 150 ml), rinsed with cold water.

How it's done

Caramel

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Pour in the wine and simmer until the caramel has dissolved; reduce to a syrupy consistency and divide into the prepared moulds.

Semolina puddings

Bring the milk to the boil with the salt and vanilla, stir in the semolina, simmer for approx. 10 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the honey and butter, pour the mixture into the moulds, smooth down, leave to cool then chill for approx. 1 hr. Using the tip of a knife, separate the semolina puddings from the edges of the moulds and tip out onto plates. Top with the kiwis, serve immediately.

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