Semolina Pudding with Blackberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,841 cal. | (88 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 255 g | (170 %) | ||
| Sugar added | 120 g | (480 %) | ||
| Roughage | 20.1 g | (67 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 64 μg | (142 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,785 mg | (45 %) | ||
| Calcium | 867 mg | (87 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 35.7 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 776 mg | |||
| Complete sugar | 160 g |
Ingredients
- For the pudding
- softened butter (for the mold)
- sugar (for the mold)
- 1 Vanilla bean
- 20 grams butter
- 500 milliliters milk
- 125 grams Semolina flour
- 3 eggs
- 1 pinch salt
- 50 grams sugar
- For the sauce
- 350 grams Blackberry
- 3 Tbsps sugar
- 2 Tbsps lemon juice
Preparation steps
Preheat the oven to 200°C (approximately 390°F) on the convection setting. Grease the pudding mold with butter and dust with sugar.
For the pudding: Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Combine the vanilla seeds and vanilla bean with the butter and milk in a saucepan and bring to a boil. Remove the vanilla bean from the milk. Gradually stir in the semolina and let the mixture sit for about 5 minutes. Then transfer to a mixing bowl and cool slightly. Separate the eggs and beat the yolks gradually into the lukewarm semolina mixture. Beat the egg whites with the salt until stiff. Gradually add the sugar to the egg whites and continue to beat until very stiff. Stir 1/3 of the egg whites into the semolina mixture until smooth, then gently fold in the rest of the egg whites.
Fill a deep baking tray or baking dish with hot water so that the mold is about 1/3 immersed in a water bath. Pour the pudding mixture into the mold and place in the water bath. Bake in the preheated oven for 60-70 minutes.
For the sauce: Rinse and pick through the blackberries and then dry well. Set aside 4-5 berries. Combine the rest of the berries with the sugar and the lemon juice in a pot and simmer for about 10 minutes, stirring frequently. Remove from the heat and stir in the remaining uncooked berries.
Remove the pudding from the oven, cool and release from the mold. Top with the blackberry sauce to serve.
