>> Monday, March 9, 2009
And I broke my promise. Sorry :(
I supposed to continue writing the recipe on Tuesday (March 10th, 2009) but I was sick after coming from Budapest. During my sickness, some freak who I heard always online 24/7 (no wonder she doesn't have anything to do but gossiping with her online buddies) has threatened me. But let's not talk about her, she is nothing but a looser.
Last month, inspired by the recipe written behind the packaging cartoon of soft wheat semolina, I created a new recipe. Did some experiment in my kitchen and created the dessert that my beloved love to eat it but I was the one who ate all of them. It was yield 6 ramekins, he ate 2 and I ate 4. I couldn't help it, though this kind of dessert can be eaten both hot and cold, but the longer you store it in the fridge, the yummier it tastes.
I am sending this dessert to my beloved friend Lore of Culinarty with her Original Recipes Round-up, a monthly event that has made lots of foodie blogger (including me) become creative. Sorry Lore, I missed last month edition. I was busy with my first experience as DMBLGIT host. Hope, I will not miss any in the future.
Heidelbeeren Grießpudding (Blueberry Semolina Pudding)
Recipe created by me, inspired by the recipe behind the packaging cartoon of soft wheat semolina
200 gr Weichweizengrieß (soft wheat semolina)
10 tbsp granulated sugar
600 ml fresh milk
200 ml whipped cream
80 gr butter
1 package of vanilla sugar (8 gr)
100 gr frozen blueberry, defrost, blend
2 medium size eggs
Pinch of salt
150 gr frozen blueberry, defrost
1 tsp granulated sugar
Lemon juice as needed
Water as needed
1. Mix fresh milk, whipped cream and butter in a sauce pan. Add pinch of salt. Bring into a boil over medium heat until butter is melted.
2. Combine semolina wheat flour with vanilla sugar. Pour into the boiling milk mixture. Continue boiling by stirring the mixture until thicken. Remove from the heat and let it cool.
3. Beat eggs and sugar until well blended. Pour into the semolina mixture. Mix well with a wooden spoon or spatula.
4. Add blueberry, mix well.
5. Spoon the batter into a ramekin that has been rinse with water. Repeat until all the batter use up. Bake in a preheated oven of 160°C for 15 minutes. Can be served while hot or keep in a refrigerator before serving.
1. Blend blueberry in a blender. Add small amount of water if it's too thick.
2. Pour the blueberry in a sauce pan. Boil over a small heat. Add sugar, mix well.
3. Add lemon juice after boiling. Stir for a while and remove from the heat.
Place pudding in a serving dish. Pour the sauce over. Top with fresh/frozen blueberry.