Dessert is all the time widespread at our dwelling, regardless of the season. However
sometimes it’s good to rearrange a maintain that doesn’t require you to tug out
your complete baking gear and that doesn’t require you to pre-heat your oven.
As an added bonus, ought to you end up with any leftovers, they’re
fairly good served at breakfast time.
Whereas I benefit from my ice cream maker heaps this summer season season season season season, I nonetheless benefit from an outstanding Outdated mannequin Semolina Pudding (Griesspudding) each generally. Love the
mannequin and the feel this pudding has, it jogs my memory of my summers spent at
my grandmother’s dwelling up North that appeared to have been filled with summer season season season season season
warmth, implausible meals and time spent in her yard deciding on berries and veggies.
Semolina pudding is widespread in Germany (the place it is often known as Griessbrei, the
softer alternative or Griesspudding, a extra company alternative, good for molds), nonetheless
it is usually a well-liked dessert in a particular worldwide areas together with the Netherlands,
Belgium and Austria.
There are as many recipes as there are variations of the recipe. Some individuals
use water and milk, or solely milk, some use milk and cream (like I do), some
add egg yolks and overwhelmed egg whites, or butter, some an equal to the pudding to have
a further runny consistency, whereas my private want is a semi-firm or set pudding,
first cooled, then chilled for an outstanding 4 hours contained throughout the fridge to company up,
then fastidiously turned the unsuitable approach up onto a reasonably serving platter. All by the event you want
a creamier pudding, you presumably can add an egg and a few butter. For this, merely
separate one present egg. Add the egg yolk and 1 tbsp of unsalted butter to the
semolina pudding (after it sat for the 5 minutes). Whisk the egg white till
very stiff, then fold it into the pudding.
Some should eat their Semolina Pudding heat whereas others eat it chilly.
Whereas in search of an acceptable mould for my pudding, I obtained appropriate correct proper right here all by some fairly and
elegant primary glass pudding molds that I’ve been utilizing them ever since. And I
made certain to banish all these plastic ones from my kitchen cabinets eternally.
The recipe is straightforward and fast and will definitely be appreciated by all individuals. I like
to serve this Semolina Pudding with a considerable quantity of present berries, do-it-yourself vanilla
sauce (Vanillesauce) or present seasonal fruits as appropriately. Let’s face it, nothing
beats a comforting bowl, or slice, of semolina pudding. You presumably can prime it with
what you want, apart from present fruit, you presumably can serve heated do-it-yourself jam or
jelly or a beneficiant sprinkling of cinnamon sugar (Zimt Zucker), a caramel sauce, or a native
honey.
Earlier-Customary Set Semolina Pudding
Elements for the Semolina Pudding
- 1 vanilla pod, sliced lengthways and seeds
- 750ml milk (skim or full fats is okay)
- 250ml cooking cream (double cream)
- 75g sugar
- ¼ tsp salt
- 100g good semolina flour*
Extra
- one Pudding dish (one massive or simply some small ones)
- saran (cling) wrap
*NOTE: In Germany there are two kinds of semolina flour, the
Hartweizengriess (“arduous wheat semolina”, a durum wheat semolina) and the Weichweizengriess (“simple wheat semolina”, a semolina
that’s not durum and has a barely lighter coloration). The later semolina flour
is the one often used for semolina pudding in Germany, the an equal product
may possibly be present in North America beneath the model title “Cream of Wheat”. However my recipe will work with widespread semolina flour as appropriately.
Preparation
- Scrape the seeds from the vanilla bean and add the seeds together with the bean
to a medium saucepan. - Add the milk, cream, granulated sugar, and salt to the pan and convey
all the gadgets to a boil whereas whisking generally. -
As rapidly on account of the milk/cream combination is boiling, take away the pan from the warmth, take the vanilla pod out of the milk combination, and add
the semolina flour whereas whisking the combination. -
Place the pot as rapidly as extra on the differ and await the combination to return as rapidly as extra to the
boil whereas whisking generally. Let
the semolina pudding put collectively dinner dinner dinner on very low warmth for a couple of minutes – to keep away from lumps, don’t stopü whisking. -
Then merely stir the semolina pudding contained throughout the pot with a picket spoon till
there often are usually not any lumps. -
Swap the semolina combination to the pudding/dessert mould, place the saran (cling)
wrap instantly onto the combination (to stop a pores and pores and pores and pores and pores and skin from forming), let it cool
down ahead of inserting it contained throughout the fridge for about 4 hours or till set and is corporate to the contact. -
Flip the pudding out onto a plate and serve with the toppings of your
alternative.
Selbstgemachter Grießpudding
Zutaten für dem Pudding
- 1 Vanilleschote
- 750ml Milch (1,5 oder 3,5%)
- 250ml Sahne
- 75g Zucker
- ¼ TL Salz
- 100g Weichweizengrieß
Zusätzlich
- eine Puddingform (eine große Kind oder mehrere kleine Formen)
- etwas Frischhaltefolie
Zubereitung des Grießpuddings
-
Die Vanilleschote auskratzen und das Mark zusammen mit der Schote in einen
mittleren Topf geben. - Milch, Sahne, Zucker und Salz ebenfalls in den Topf geben und aufkochen lassen.
- Den Topf von der warmen Herplatte ziehen, die Vanilleschote aus der Milch-Sahne- Mischung herausnehmen, dann den Grieß zugeben und mit dem Schneebesen kräftig umrühren.
- Den Topf zurück auf den warmen Herd geben und auf niedrigster Hitze weiterrühren und einige Minuten vorsichtig köcheln.
- Die Puddingform mit kaltem Wasser ausspülen und nicht abtrocknen.
-
Den noch warmen Grießpudding in die Kind füllen, mit Folie abdecken, abkühlen lassen und für
zirka vier Stunden in den Kühlschrank stellen bis der Pudding fest wird. -
Den Pudding aus der Kind auf einen Teller stürzen und mit selbstgemachter
Vanillesauce, frischen Obst oder Zimtzucker servieren.
- To try my Fried Semolina Slices with a Cherry Rhubarb Compote (Gebratene Grießschnitten), go HERE
