Banish all thoughts of lumpy semolina school dinner puddings and transform semolina into a seductive treat. This dish would be good for breakfast but it could be served in smaller portions as a dessert. I think it works hot or cold. If serving cold you may want to add more milk as the semolina will ‘set’ otherwise. For a dairy-free vegan version, use almond milk.
Ingredients (serves 2)
40g semolina
400 ml milk
30 g sugar
A good pinch of saffron
Blueberries and a little sugar
Raspberries
Pistachio nuts and rose petals to scatter
A little cream or yoghurt to swirl
Method
Ingredients (serves 2)
40g semolina
400 ml milk
30 g sugar
A good pinch of saffron
Blueberries and a little sugar
Raspberries
Pistachio nuts and rose petals to scatter
A little cream or yoghurt to swirl
Method
- Heat the semolina, milk and sugar in a saucepan until simmering and then add the saffron. Simmer gently until the mixture thickens and becomes a beautiful yellow.
- Remove from the heat and whip the semolina, using a balloon whisk or electric whisk. Add more milk if the mix is too stiff.
- If eating cold, place in fridge with cling-film over the surface to prevent a skin forming.
- Cook the blueberries very briefly with the sugar so that they ‘bleed’ juice slightly but don’t collapse. I used the microwave for just 12 seconds.
- Assemble as shown.
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