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Tuesday, April 28, 2015

Chocolate Semolina Pudding With Raspberry Puree

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 4 tablespoons butter, plus butter for the pan
  • 1/4 cup cocoa powder
  • 1/3 cup semisweet chocolate or 1/3 cup bittersweet chocolate, chopped
  • 1 cup whole-milk yogurt
  • 3/4 cup sugar
  • 1 cup semolina
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 lb fresh raspberry
  • sugar (optional)
  • fresh lemon juice (optional)

Recipe

  • 1 preheat the oven to 375°f grease an 8- or 9-inch square baking pan. put the butter in a skillet over medium-high heat. when the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. remove from the heat.
  • 2 beat the yogurt and sugar together in a large bowl. add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. spread the batter in the prepared pan. bake until the pudding is lightly browned, about 30 minutes.
  • 3 meanwhile, puree the raspberries in a blender or food processor. depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
  • 4 when the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.

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