Semolina Pudding with Red Currant Sauce
Semolina Pudding with Red Currant Sauce is a side dish that serves 4. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 504 calories. For $1.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 54 people have made this recipe and would make it again. This recipe from Foodnetwork requires sugar, juice of lemon, sugar, and water. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 2 minutes. With a spoonacular score of 56%, this dish is solid. Users who liked this recipe also liked Buttery Semolina Currant Cookies, Blueberry And Red Currant Sauce, and Fillet Steak With Red Currant Sauce.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 32 minutes
Ingredients:
1 3/4 ounces butter
1 lemon, juiced
1 quart milk
12 1/4 ounces fresh red currants
3 ounces semolina
1/4 cup sugar
3 1/2 ounces sugar
1/2 cup water
Equipment:
sauce pan
sieve
blender
Cooking instruction summary:
Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.
Step by step:
1. Combine milk, sugar, and butter in a saucepan and bring to a boil.
2. Add semolina, and cook, stirring constantly, until the mixture thickens.
3. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
4. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
5. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.
Nutrition Information:
covered percent of daily need
