Photo: Jakob Fridholm/imagebank.sweden.se
Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate
: Nadia Nygren
: Dessert
: 10
Ingredients
Semolina pudding:
- 1,6 liter (6¾ cups) milk
- 4dl (1¾ cups) cream
- 3dl (1¼ cups) seminola
- 5 tablespoons raw sugar
- 2 teaspoons vanilla sugar
- 2 teaspoons salt
- 4 eggs
- 1 lemon, zest
Rhubarb compote:
- 1½kg (3,3 lbs) rhubarb, peeled
- 1½dl (¾ cup) sugar
- ½dl (¼ cup) raw sugar
- 1 cinnamon stick
- 2 tablespoons lemon juice
- 1dl (½ cup) water
Vanilla cream:
- 2dl (1 cup) crème fraiche
- 1 vanilla pod
- 2 tablespoons sugar
Serving:
- dark chocolate, coarsely grated
- almonds, toasted, coarsely chopped
Instructions
Semolina pudding:
- Bring milk and cream to the boil. Whisk in the semolina, raw sugar, vanilla sugar and salt.
- Let the porridge cook on low heat for about 4 minutes, stirring occasionally.
- Add the lemon zest and let the mixture cool slightly.
- Beat in eggs.
- Grease an oven proof form (or 12 small forms).
- Bake in center of oven at 200°C/400°F for about 30-40 minutes.
- Serve slightly cooled.
Rhubarb compote:
- Divide the rhubarb into equal pieces.
- Add rhubarb and cinnamon stick in a saucepan.
- Pour in the water, sugar and lemon juice.
- Heat gently and simmer for 5-10 minutes, until rhubarb has softened.
- Remove the cinnamon stick and let cool.
Vanilla cream:
- Whisk crème fraiche fluffy.
- Scrape the vanilla seeds from the vanilla pod.
- Mix in the vanilla seeds and sugar into the crème fraiche.
Serving:
- Serve the semolina pudding with rhubarb compote and vanilla cream.
- Top with grated chocolate and almonds.
