Ingredients with Measurements:
- 1 cup semolina
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup raisins (optional)
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Pudding mold or individual ramekins
- Plastic wrap
Step-by-step instructions:
1. In a medium-sized saucepan, combine the semolina, milk, heavy cream, sugar, spices, and salt. Whisk until well combined.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
3. Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 15-20 minutes or until it thickens and the semolina is cooked through.
4. Remove the saucepan from the heat and stir in the vanilla extract and raisins (if using).
5. Pour the mixture into a pudding mold or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
6. To serve, remove the pudding from the mold or ramekins and slice into desired portions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Cook over medium heat and refrigerate until set.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 42g
Protein: 8g
Sodium: 150mg
Sugar: 26g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version.
- You can use different spices such as ginger, cloves, or allspice for a different flavor profile.
Variations:
- You can add chopped nuts such as almonds or pistachios for added texture.
- You can substitute the raisins with dried cranberries or chopped dates.
- You can serve the pudding with a dollop of whipped cream or a sprinkle of cinnamon sugar.
Tips and tricks:
- Make sure to whisk the mixture constantly to prevent lumps from forming.
- You can adjust the sweetness to your liking by adding more or less sugar.
- To prevent a skin from forming on top of the pudding, cover it with plastic wrap while it chills in the refrigerator.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pudding in a decorative bowl or on a dessert plate. You can sprinkle some cinnamon or nutmeg on top for added flavor and visual appeal.
Garnishes:
You can garnish the pudding with a sprig of mint or a dusting of powdered sugar.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of fresh fruit such as berries or sliced peaches.
Troubleshooting advice:
- If the pudding is too thick, you can add more milk to thin it out.
- If the pudding is too thin, you can cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to refrigerate the pudding promptly after cooking and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Griesmeelpudding is a traditional Dutch dessert made with semolina, milk, and sugar. It is often flavored with spices such as cinnamon and nutmeg and served chilled.
Flavor profiles:
This spiced griesmeelpudding has a creamy texture with warm notes of cardamom, cinnamon, and nutmeg. The raisins add a sweet and chewy texture to the pudding.
Serving suggestions:
Serve this pudding chilled as a refreshing dessert after a meal or as a sweet treat any time of day.
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Region: Dutch