Semolina Pudding With Fresh Berries Food

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

SEMOLINA PUDDING

Steps:

• Add the milk, granulated sugar, vanilla extract, and salt to a medium-sized pot and bring everything to a boil on the stove while whisking regularly.
• Once the milk is boiling, remove the pot from the heat and add the semolina while whisking.
• Place the pot back on the hot burner and wait for the contents in the pot to boil while whisking regularly.
• Once boiling, remove the pot from the heat, place the lid on top, and let the semolina sit for 5 minutes.
• After 5 minutes, stir the semolina pudding in the pot with a wooden spoon until there are no lumps.
• Transfer the semolina pudding to serving bowls. Sprinkle with sugar and cinnamon and/or garnish with fresh fruit. You can enjoy the pudding warm or cold!

SEMOLINA PUDDING WITH FRESH BERRIES

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.