SEMOLINA PUDDING WITH BLUEBERRY SAUCE

Semolina Pudding with Blueberry Sauce image

Yield serves 6

Number Of Ingredients 10

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FOR THE BLUEBERRY SAUCE
1 pint blueberries, rinsed
1/3 cup honey
Juice of 1 orange, freshly squeezed (about 1/4 cup)
FOR THE SEMOLINA PUDDING
2 1/2 cups heavy cream
1/2 teaspoon kosher salt
3/4 cup semolina flour
RECOMMENDED EQUIPMENT
A sturdy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger

Steps:

To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
Serve the pudding warm or at room temperature, topped with the blueberry sauce.