CookEat Recipe
Semolina Pudding With Almonds
Individual almond and semolina puddings served with warm sabayon.
Method
Steps
Step 1
Blanch two ounces sweet almonds in boiling water for three minutes.
Step 2
Drain, peel and chop very finely.
Step 3
Add the pint milk, two ounces fine sugar, one ounce butter, zest of one lemon, teaspoon almond essence and half saltspoon salt.
Step 4
Bring to the boil, slowly dredge in the two and a half ounces semolina while mixing with a wooden spoon, then cook gently for ten minutes, mixing occasionally.
Step 5
Remove from the fire.
Step 6
Add the yolks of the three pudding eggs one by one, stirring continuously.
Step 7
Beat the whites from those same three eggs to a froth and fold in with a skimmer for one minute.
Step 8
Lightly butter and flour six individual ovenproof moulds with the separate butter and flour; fill with the mixture.
Step 9
Stand the moulds in a baking tin with hot water reaching halfway up their sides.
Step 10
Bake at about 160°C for roughly twenty minutes, continuing until the centre reaches 74°C.
Step 11
Towards the end of baking, beat the two pasteurized sauce yolks with 28 g sugar for two minutes.
Step 12
Bring its 120 mL milk, 120 mL cream and seven drops vanilla essence to the boil.
Step 13
Gradually stir the hot dairy into the yolks. Stir over gentle heat for three minutes without boiling, until the sauce reaches 74°C.
Step 14
Strain through clean cheesecloth.
Step 15
Unmould the six puddings and spread the finished sauce over them for immediate service.
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