Friday, April 08, 2022


When I think of semolina, I think of pudding, the staple dessert of my childhood. More than likely, it was the first actual dessert I have had as a child. That signature, old-fashioned texture of a good, velvety semolina pudding is something that really brings back many childhood memories.
There are a couple of ways of preparing it, however, my preferred way very closely resembles the method used for cooking custards, and it produces a beautiful, creamy semolina pudding. Silky smooth, and ever so slightly sticky, just perfect all on its own.
Like pretty much all desserts, I like it lightly sweetened, and with a soft texture, however if you like your pudding on the thicker side, do add another tablespoon of dry semolina, but not more than that, it should not settle like a cooked pudding. It will also thicken as it cools down, so do be mindful of that when increasing the amount of semolina used.
As for the toppings, berries and chocolate, especially extra dark chocolate, will always be a dessert classic for me. Combined with white chocolate, it is a true indulgence. Particularly if you serve the pudding ever so slightly warm, with icy cold berries.
I serve it just like that, but I do think a cup of good, strong coffee would be a wonderful addition.

For the vegan semolina pudding
600 millilitres soy milk, cold
100 grams semolina
50 grams granulated sugar
75 grams vegan white chocolate, finely chopped
1 teaspoon vanilla bean paste
For the berry chocolate topping
150 grams mixed berries
75 grams dark chocolate (80-90% cocoa solids), grated

Take a larger heavy-bottomed pot and pour in about 500 millilitres of cold soy milk. Put the pot over medium-high heat and let it heat up slowly and gently. Take a medium bowl and add in the dry semolina and the sugar. As soon as you notice the pot is about to boil, whisk together the dry semolina with the remaining milk, and pour it into the boiling milk. At this point, whisk or stir vigorously, to prevent burning, and if needed, lower the heat to medium.
Cook, stirring constantly, for about 3-4 minutes, until thickened and creamy. Remove from the heat, add in the white chocolate and the vanilla, and whisk quickly until melted and blended through. If you wish, you can leave some of the larger pieces of chocolate throughout the pudding. Divide the pudding between the serving bowls, and let it cool down to your liking. Top each serving with fresh or frozen berries and dark chocolate, and serve. Yields 6 servings.

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