Steamed Semolina Pudding with Blueberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,767 cal. | (84 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 235 g | (157 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 26.1 g | (87 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 64.3 μg | (107 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 66.1 μg | (147 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 749 mg | (75 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 35.6 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 776 mg | |||
| Complete sugar | 149 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 Blueberries
- 2 Tbsps sugar
- 3 Tbsps lemon juice
Preparation steps
Preheat the oven to 200°C (approximately 400°F) convection. Butter a 1 liter (approximately 1 quart) pudding mold with a lid and sprinkle with sugar.
For the pudding: Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, butter and milk and bring to a boil. Remove the vanilla bean. Sprinkle the semolina into the saucepan and cook, stirring for 5 minutes. Pour into a mixing bowl and let cool slightly. Separate the eggs. Gradually beat the yolks into the lukewarm semolina mixture. Beat the egg whites with the salt until stiff peaks form. Gradually add the sugar and beat until stiff, shiny peaks form. Stir 1/3 of the egg whites into the semolina mixture to lighten, then gently fold in the remaining egg whites.
Spoon the semolina mixture into the mold and place the mold in a deep baking dish and pour hot water to come 1/3 up the sides of the mold. Close tightly and bake 60-70 minutes.
For the sauce: Rinse the blueberries, pick over, drain and place in saucepan with the sugar and lemon juice. Bring to a simmer and cook, stirring occasionally until saucy, about 10 minutes. Remove from the heat.
Remove the mold from the oven, open and let the steam evaporate. Unmold, spoon the sauce over and serve.
