Semolina Pudding with Berries and Mint
Semolina flour is grainer than traditional flour, which adds a delicious and unique texture to this pudding. The wide array of berries also packs in a substantial dose of vitamins, minerals and antioxidants.
If you can't find gooseberries, feel free to substitute strawberries.
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 3 Tbsps Cashews
- 1 small lemon
- 3 Tbsps butter
- 6 ozs Semolina flour
- 3 Tbsps honey
- 13 ozs milk
- 3 ozs Currants
- 4 ozs Strawberries
- 2 ozs purple Grape
- 2 ozs Raspberries
- 2 ozs Blueberries
- 4 Cape gooseberries
- 2 ozs Tagliatelle (cooked in milk with sugar)
- mint (for garnish)
- sugar (for garnish)
- powdered sugar (for garnish)
Preparation steps
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.
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.