← All recipes

🍰 Light Semolina Pudding with Blueberries

192 kcal · 30 min · 4 servings

Light Semolina Pudding with Blueberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon under hot water and dry it.
  2. 2. Finely grate the outer colored zest of the lemon.
  3. 3. Use the rest of the lemon for another dish.
  4. 4. Slice the vanilla pod lengthwise.
  5. 5. Scrape out the tiny black seeds (pulp) with the back of a knife.
  6. 6. Separate the eggs so that the yolks and whites are separate.
  7. 7. Mix the semolina with 30 grams of coconut blossom sugar in a bowl.
  8. 8. Add the grated lemon zest, the vanilla pulp, and the empty vanilla pod to the milk.
  9. 9. Bring the milk to a boil in a pot.
  10. 10. Pour the semolina-sugar mixture into the hot milk while stirring constantly.
  11. 11. Let the pudding simmer for 3 minutes over medium heat while stirring.
  12. 12. Remove the pot from the heat.
  13. 13. Remove the vanilla pod from the pudding.
  14. 14. Whisk the egg yolks in a small bowl.
  15. 15. Stir the egg yolks quickly into the warm semolina.
  16. 16. Beat the egg whites until stiff peaks form (meringue).
  17. 17. Gently fold the meringue into the semolina using a rubber spatula or cooking spoon.
  18. 18. Rinse 6 small molds or cups (each 125 ml) with cold water.
  19. 19. Fill the semolina pudding into the damp molds.
  20. 20. Let the pudding cool down.
  21. 21. Cover the molds with cling film.
  22. 22. Place the molds in the refrigerator overnight to let the pudding set.
  23. 23. Wash the blueberries under running water.
  24. 24. Let the blueberries drain well.
  25. 25. Stir the grape juice and the remaining coconut blossom sugar into a small pan.
  26. 26. Bring the mixture to a boil over medium heat and let it simmer for 2 to 3 minutes.
  27. 27. Add half of the blueberries to the boiling liquid.
  28. 28. Let the blueberries cook for another 3 minutes over medium heat.
  29. 29. Puree the cooked blueberries together with the juice.
  30. 30. Press the puree through a fine sieve to get a smooth sauce.
  31. 31. Add the remaining fresh blueberries to the sauce.
  32. 32. Let the sauce cook for another 1 minute.
  33. 33. Let the blueberry compote cool down completely.
  34. 34. Remove the cling film from the cooled pudding molds.
  35. 35. Run a knife carefully along the edge of the molds.
  36. 36. Turn out the puddings onto a serving plate.
  37. 37. Serve the semolina pudding with the cooled blueberry compote.

Nutrition per serving