semolina pudding
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 85 g |
Ingredients
- For the pudding
- 3 sheets gelatin
- 500 milliliters milk
- 70 grams sugar
- 1 Vanilla bean
- 1 organic lemon
- 60 grams Semolina flour
- 300 grams Whipped 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 Apple
- 150 grams fresh Cranberry (or frozen)
- 2 tsps cornstarch
Preparation steps
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.
Pour the elderberry juice, apple juice, lemon peel, cinnamon stick, star anise and brown sugar into a saucepan and bring to a boil.
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.