Semolina Pudding

with elderberry applesauce

Semolina Pudding
30 min.


for 4 servings
For the pudding
3 sheets Gelatin
500 milliliters Milk
70 grams Sugar
1 Vanilla bean
1 organic Lemon
60 grams Semolina flour
300 grams Whipping cream
For the elderberry applesauce
200 milliliters elderberry juice
200 milliliters Apple juice
1 organic Lemon
1 Cinnamon stick
2 Star anise
60 grams brown Sugar
300 grams tart Apples
150 grams fresh cranberries (or frozen)
2 teaspoons Cornstarch
print shopping list

Preparation steps

Step 1/3

For the pudding, soak the gelatin in cold water. Pour the milk and sugar into a pot. Slit the vanilla pod and scrape the seeds. Grate the lemon zest. Add to the milk and bring to a boil, then remove from the heat. Add the semolina and simmer for 2-3 minutes. Remove from the heat and add the drained gelatin. Stir over a cold water bath to cool.

Step 2/3

Pour the elderberry juice, apple juice, lemon peel, cinnamon stick, star anise and brown sugar into a saucepan and bring to a boil.

Step 3/3

Meanwhile, peel the apples, remove the cores and cut into wedges. Rinse the cranberries. Add the apples and cranberries to the juice mixture and cook for about 3-4 minutes. Stir the cornstarch with 3 tablespoons of cold water, then stir into the applesauce. Stir over a cold water bath to cool. Whip the cream and fold into the semolina pudding. Pour into glasses and serve topped with the chilled apple and elderberry sauce.