Recipe courtesy of Cafe-Restaurant Amsterdam
Semolina Pudding with Red Currant Sauce
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- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 12 g
- Cholesterol
- 51 mg
- Sodium
- 113 mg
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 12 g
- Cholesterol
- 51 mg
- Sodium
- 113 mg
Ingredients
Pudding:
Sauce:
Directions
- 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.
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