Vanilla Semolina Pudding with Blueberry Sauce

  • Vanilla Semolina Pudding with Blueberry Sauce
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Rated 4.63 out of 5 based on 4 votes

Ingredients

  • 375 ml creamy soy cooking milk
  • 1 - 1,5 cup semolina
  • 1/2 sprig fresh vanilla pot - the inside paste
  • 1/2 sprig cinnamon stick
  • 1-2 Tbls raw sugar
  • 1 pinch of salt
  • 3 cups fresh or frozen blueberries
  • 1/2 sprig vanilla pot
  • 1/2 sprig cinnamon stick
  • 4-6 tspn raw sugar
  • 1/2 x juice of lemon
  • 1 tspn corn starch (mixed with a bit of water)

Method

You need:

1 tin of Creamy Soy cooking Milk (Nestle)
Maybe a bit of Soy milk
approx 1 – 1,5 cup of Semolina
½ a fresh Vanilla pod – the inside paste
1-2 tbsp of raw Sugar
Pinch of Salt

3 cups of fresh or frozen Blueberries
1/2 a Vanilla pod
1/2 a Cinnamon stick
Water to slightly cover the Blueberries
5-6 Tablespoon Agave Syrup or raw Sugar
1 Teaspoon Vanilla Sugar
Lemon juice of half a lemon
1 tsp Corn Starch

70% Dark Chocolate rasp

Cook the semolina until it has a nice thick consistency. Add the Vanilla and Vanilla Sugar + syrup or raw sugar. Stir well! Fill it in little cups and refrigerate until cold and set.

Take a pot and add the Blueberries and fill up with water until they are very slightly covered. Add the Sugar (if you need it more sweet, just use as much sugar as you like) , Cinnamon stick, Vanilla pod and Corn flour and bring it to a boil for 1 min. Stir well. A tip for the corn flour — use 1 tsp and add to a glass, add a little bit of water and make it fluid – than add this to the sauce. Turn down the heat and let it simmer for 5 min. Let it cool and serve out of the fridge. Plate up, sprinkle with some dark chocolate chips and ENJOY :-)

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