Semolina Pudding with Blood Orange and Vanilla

NBC Bay Area
  • 1 ¼ Cups Heavy Cream or Half and Half
  • ¼ Cup Granulated Sugar
  • 1/8 tsp. Salt
  • ½  Vanilla Bean-seeds scraped from the pod
  • 1 tsp. Grated Blood Orange Peel
  • ¼ Cup Semolina-(often sold as pasta flour in the supermarkets)
  • 2 Blood Oranges-peeled and cut into clean segments (supremes)
  • 1 Cup Whipped Cream

Heat the cream, sugar, salt, vanilla bean seeds, and orange peel in a heavy bottom pot. Bring up to a gentle boil. While whisking, gradually drizzle in the semolina, whisking vigorously to avoid lumps. Cook over medium low heat while stirring with a wooden spoon or high heat rubber scraper for about 2-5 minutes or until a thick pudding consistency is reached.

The pudding can be served in dessert bowls or glasses and garnished with the orange segments and whipped cream, or pack the pudding into small ½ cup molds, let cool slightly and unmold onto a dessert plate and garnish with the orange segments and whipped cream. Serves four.

Contact Us