Semolina Pudding with Strawberry Coulis
Semolina is the coarse, purified part of durum wheat. It is used to make puddings and breakfast cereals, and it is also used to make couscous. The word semolina comes from “semola” which is an Italian word for flour. When wheat is milled into flour, grooved steel rollers are used in the process. They are adjusted to make the space between them a little narrower than the wheat kernel width. The rollers flake off the germ and bran when the wheat is fed into the mill, and the starch is cracked into coarse pieces. These particles are separated from the bran and ground into a flour – this is the semolina.
You can make a mushy kind of oatmeal by boiling semolina, or you can combine it with milk and raisins to make a breakfast food. In the South of India it is used to coat fish before frying it in oil. It is used to make candies in North India. Semolina can be used as an alternative to cornmeal, to flour a baking surface so the food does not stick. You can also add some semolina to your flour when making bread; this makes the crust extra tasty.
The following semolina pudding recipe shows you how to make a delicious set semolina pudding with a fruity coulis on top. The pudding is flavored with cloves, cinnamon and lemon, and the strawberry coulis is simple strawberries, sugar, and orange juice. Feel free to swap the orange juice for a shot of brandy or orange liqueur.
- 1 cinnamon stick
- 3 whole cloves
- Few strips lemon peel
- 4 cups water
- 1 tablespoons lemon juice
- 3 cups white sugar
- 1 cup vegetable oil
- 2 cups semolina
- 1 tablespoon orange juice
- ½ cup white sugar
- 12 oz chopped fresh strawberries
- ¼ cup water
- Put the 4 cups of water in a pan with 3 cups of white sugar, the lemon peel, cloves, and cinnamon stick.
- Bring the mixture to a boil and simmer it for 5 minutes to make a syrup.
- Discard the cloves, cinnamon stick, and lemon peel and take the mixture off the heat.
- Heat the oil in a second pan and add the semolina. Stir constantly.
- When it begins to brown, take it off the heat and stir in the syrup, stirring all the time.
- When the mixture has settled, put it back over a low heat and mix well until it is firm.
- Transfer the mixture into a mold and let it cool down.
- Refrigerate it for an hour or until set.
- Put the chopped strawberries in a skillet with the sugar, water, and orange juice and bring the mixture to a boil.
- Lower the heat and stir constantly for 10 minutes or until the coulis is thick.
- Let it cool and then puree in a food processor.
- Unmold the semolina pudding on to a platter.
- Drizzle the strawberry coulis over the top.
This flavorful semolina mold recipe is easy to make and the strawberry coulis is the perfect contrast for the fluffy, creamy semolina pudding. This dessert is favored by kids and grownups alike and it can be made in advance. You can store leftover semolina pudding in the refrigerator for a couple of days. Use any kind of mold for this semolina pudding recipe. You can see from the photo how using a decorative mold gives the semolina pudding a distinctive and attractive shape. Another option for this simple dessert recipe would be using individual molds instead of one large one.
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