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Semolina Pudding with Berries and Mint

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Semolina Pudding with Berries and Mint
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
0
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Ingredients

for
4
servings
3 tablespoons
1
small Lemon (untreated)
3 tablespoons
175 grams
3 tablespoons
400 milliliters
100 grams
100 grams
50 grams
50 grams
50 grams
4
50 grams
Tagliatelle (cooked in milk with sugar)
Mint (for garnish)
Sugar (for garnish)
Powdered sugar (for garnish)

Preparation steps

1.

Very finely chop 2 tablespoons of the nuts. Heat the butter in a pan and roast the nuts until fragrant. Stir in the semolina and cook, stirring, over medium heat for 3-5 minutes. Stir in the honey and milk, bring to a boil, reduce to a simmer, cover and cook on low heat for 10 minutes. Rinse the lemon, wipe dry and finely grate the peel. Add the peel to the semolina. Spread the semolina in dessert bowls and refrigerate. Meanwhile, rinse the fruit, hull the strawberries and pat dry. Peel husks from cape gooseberries, leaving husk attached. Halve or quarter the large fruits. Remove the stems from the currants. Squeeze the lemon, then combine the fruit with the juice and sugar.

2.

Spoon the pasta onto pudding, arrange the fruit on top and garnish with mint. Dust with powdered sugar and serve garnished with the remaining cashews.

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