Semolina Pudding With Fresh Berries Recipes

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SEMOLINA PUDDING



Semolina Pudding image

A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds.

Provided by GORGO

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 6

Number Of Ingredients 6

1 cup water
1 ½ cups milk
1 ½ cups white sugar
1 cinnamon stick
½ cup butter
1 cup semolina flour

Steps:

  • In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
  • In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
  • Place halva in a gelatin mold or glass dish. Serve warm or cold.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 73.6 g, Cholesterol 45.6 mg, Fat 16.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 135.5 mg, Sugar 53.3 g

GERMAN SEMOLINA PUDDING



German Semolina Pudding image

This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.

Provided by Catie

Categories     World Cuisine Recipes     European     German

Time 22m

Yield 2

Number Of Ingredients 3

2 cups milk
1 ½ tablespoons white sugar
⅓ cup semolina

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.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g

SEMOLINA PUDDING



Semolina Pudding image

Semolina Pudding - also known as Grießbrei in German - is a delicious easy-to-make breakfast or dessert. Made from semolina, milk, and other common ingredients, this thick pudding is best enjoyed sweet with a dash of cinnamon, sugar, and berries!

Provided by Recipes From Europe

Categories     Breakfast + Brunch

Time 13m

Number Of Ingredients 6

2 cups milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
a pinch of salt
1/3 cup semolina
sugar, cinnamon, and/or fresh fruit for topping

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!

Nutrition Facts : ServingSize 1 g, Calories 335 kcal, Carbohydrate 60 g, Protein 13 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 195 mg, Fiber 3 g, Sugar 23 g, UnsaturatedFat 2 g

SEMOLINA PUDDING WITH FRESH BERRIES



Semolina Pudding with Fresh Berries image

Provided by Dan Barber

Categories     Mixer     Berry     Dairy     Egg     Fruit     Dessert     Bake     Strawberry     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

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  • Pour the milk into a sauce pan and let it heat up gradually. Then add the Semolina and Sugar and whisk the content while it's getting more and more cooked.
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