I guess it's not a bad way to serve semolina. Really easy to make and to eat:) One of the bright and cosy winter desserts, looks nice, tastes good, and it's also quite light.
800ml whole milk
100gr semolina
65gr sugar
vanilla
300ml dry red wine
450gr frozen cherries
apr. 2-3 tb.s. sugar
vanilla (or anything else you wish)
2t.s. starch (potato or corn, I used potato)
Bring milk with vanilla and sugar to boil, carefully mix semolima in, whisking all the time, cook for couple of minutes, until thickens.
Sprinkle pudding form with water, pour semolina in it and cover with plastic for 30 minutes, then place in the fridge for minymum 3 hours.
Sauce - bring wine, sugar, cherries and vanilla to boil. In another bowl mix starch with a little cold wine and whisking, stir into the cherries. Thicken and set aside.
Place pudding form for a minute or less in very warm water, turn upside down on a plate, serve with sauce on top. You can also use several smaller forms, instead of big one.
800ml whole milk
100gr semolina
65gr sugar
vanilla
300ml dry red wine
450gr frozen cherries
apr. 2-3 tb.s. sugar
vanilla (or anything else you wish)
2t.s. starch (potato or corn, I used potato)
Bring milk with vanilla and sugar to boil, carefully mix semolima in, whisking all the time, cook for couple of minutes, until thickens.
Sprinkle pudding form with water, pour semolina in it and cover with plastic for 30 minutes, then place in the fridge for minymum 3 hours.
Sauce - bring wine, sugar, cherries and vanilla to boil. In another bowl mix starch with a little cold wine and whisking, stir into the cherries. Thicken and set aside.
Place pudding form for a minute or less in very warm water, turn upside down on a plate, serve with sauce on top. You can also use several smaller forms, instead of big one.
No comments:
Post a Comment
I'm always glad to hear back from you!