Semolina puddings

Semolina puddings

Total: 3 hr 20 Min. | Active: 20 Min.
Nutritional value / people: 211 kcal
, Fat: 12 g
, Carbohydrate: 20 g
, Protein: 5 g


4 people


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:

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3 ½ dl milk
1 pinch salt
½ vanilla pod, cut open lengthwise, seeds scraped out
50 g durum wheat semolina
2 tbsp sugar
1 dl cream, whipped until stiff
1 organic lemon, use half of grated zest
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4 ramekins, each approx. 100 ml, rinsed with cold water

How it's done

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Bring the milk to the boil in a pan with the salt and vanilla. Stir in the semolina, simmer for approx. 5 mins. over a very low heat, stirring constantly to form a thick paste. Remove the pan from the heat, cover and allow to absorb for approx. 10 mins. Remove the vanilla pod. Stir in the sugar, whipped cream and lemon zest. Spoon the mixture into the prepared moulds, level off and leave to cool. Cover the semolina puddings and chill for approx. 3 hrs.

Good to know
Serve: Using a sharp knife, separate the semolina puddings from the edges of the moulds and tip out onto dessert plates. Serve with stewed apples.

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