Best Semolina Pudding With Blueberry Sauce Recipes

Semolina Pudding with Fresh Berries image

Provided by Dan Barber

Yield Makes 8 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 tablespoons finely grated orange zest (from 1/2 medium orange)
1 teaspoon finely grated lemon zest (from 1/2 medium lemon)
1 vanilla bean, split lengthwise
1 cup semolina flour (pasta flour), plus additional for dusting baking dish
5 large egg yolks, room temperature
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes
5 large egg whites, room temperature
1 cup sugar
4 cups (from about 1 1/2 to 2 pounds, picked over) strawberries, hulled and thinly sliced lengthwise

Steps:

Preheat oven to 325°F. Chill large metal mixing bowl in freezer. Butter 9- by 13-inch baking dish and dust with semolina flour.
In heavy large saucepan over moderately high heat, combine milk, orange zest, and lemon zest. Scrape in seeds from vanilla bean. Bring to boil, then immediately reduce heat to low and add semolina flour in slow, steady stream, whisking constantly. Cook, still whisking constantly, until mixture thickens, about 1 minute. Add egg yolks and butter, and continue whisking until butter melts and is completely incorporated, about 2 minutes. Transfer mixture to large bowl and set aside.
Using electric mixer fitted with whisk attachment, in chilled large metal bowl, beat egg whites until soft peaks just begin to form, about 1 to 1 1/2 minutes. Add sugar and beat until soft peaks fully form, about 30 seconds. Fold 1/3 of egg whites into semolina batter to lighten, then gently fold in remaining whites just until incorporated. Pour batter into prepared pan and smooth top.
Bake pudding until fully set in middle and golden on top, with edges just beginning to brown, about 35 to 45 minutes. Transfer to rack and cool to room temperature before serving. To serve, cut into 8 portions and top with strawberries.

Semolina Pudding with Blueberry Sauce image

Yield serves 6

Number Of Ingredients 10

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.