Lemon semolina pudding with wild berries

3 servings

20 minutes

Lemon semolina pudding with forest berries is a refined dessert of European cuisine that combines the tenderness of semolina porridge with the refreshing aroma of lemon and the sweetness of vanilla. Its history traces back to the traditions of pudding preparation when semolina was used to create airy and light textures. The slight acidity of the lemon syrup harmonizes with the softness of the pudding, while forest berries add freshness and brightness to the flavor. This dessert is perfect for summer evenings or cozy family tea gatherings, and its elegant presentation makes it a worthy decoration for any festive table. Easy to prepare, it captivates with its sophisticated taste and delicate consistency.

Energy value per serving

• Calories: 256.3
• Proteins: 5.1g
• Fats: 2.9g
• Carbohydrates: 54g

Ingredients

• Semolina: 0.3 glass
• Milk 3.2%: 250 ml
• Sugar: 2 tbsp
• Blueberry: to taste
• Vanilla pod: 1 pc
• Blackberry: to taste
• Raspberry: to taste
• Lemon: 1 pc
• Powdered sugar: 0.3 glass

Cooking steps

1. Take a lemon, grate its zest without including the white pith, and squeeze out all the juice. Combine the juice and powdered sugar in a saucepan and reduce to a syrup.

   Required ingredients:

   • Lemon: 1 piece
   • Powdered sugar: 0.3 glass

2. Cut the vanilla pod in half. Use the sharp edge of a knife to scrape out the black vanilla seeds from the pod.

   Required ingredients:

   • Vanilla pod: 1 piece

3. Combine milk, sugar, lemon zest, vanilla seeds, and the pod in a saucepan, mix and heat over medium heat until the milk boils. Gradually sprinkle in semolina while constantly stirring. Cook for about 7-8 minutes while stirring continuously. The consistency of the porridge should be very thick.

   Required ingredients:

   • Milk 3.2%: 250 ml
   • Sugar: 2 tablespoons
   • Lemon: 1 piece
   • Vanilla pod: 1 piece
   • Semolina: 0.3 glass

4. Remove the porridge from the heat, take out the vanilla pod, and quickly transfer the thick porridge into ramekins. Let the pudding cool at room temperature for a few minutes, then cover with foil or plastic wrap and refrigerate for 5 hours or overnight.

5. Remove the ramekins with pudding from the fridge, take off the foil. Dip the ramekins in hot water for 1-2 minutes, cover them with a serving plate, and quickly flip the pudding onto it.

6. Serve immediately, drizzled with lemon syrup, sprinkled with sifted powdered sugar, and decorated with forest berries.

   Required ingredients:

   • Powdered sugar: 0.3 glass
   • Blueberry:  to taste
   • Blackberry:  to taste
   • Raspberry:  to taste