Blackberry and lemongrass semolina pudding

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Blackberry and lemongrass semolina pudding

Suitable for vegans
Category Dessert
Serves 6
Preparation cooling time: 3-5 hours
Cooking 30-40 minutes

Rating: Rated 5 / 5 (1 ratings)

Blackberry and lemongrass semolina pudding - a light and fruity dessert recipe, inspired by the Scandinavian whipped semolina dessert known as vispipuuro in Finland and klappgrot in Sweden. It is usually made with lingonberries, but in my version I have cooked the semolina in fresh blackberry juice, infused with lemongrass. A delicious way of using the last of the seasons blackberries, and a great make-ahead dessert too. The lemongrass adds a fresh, fragrant citrus flavour which works well with the blackberries.

This recipe is all about the whisking, and it is what turns the thick semolina porridge into a light and airy mousse. My blackberry and lemongrass semolina pudding is also low fat, dairy free, and really low in sugar too. Although I often like to serve this with creme fraiche or cream you could easily substitute with a dairy free/vegan alternative.

Ingredients

  • 400g blackberries (fresh or frozen)
  • 2 fresh lemongrass stalks chopped
  • 50g fine semolina
  • 500ml water (& extra if needed)
  • 50g sugar

Method

Stage 1

heat the blackberries in a saucepan with the chopped lemongrass and 500ml water. Simmer for about 10-15 minutes until the blackberries have softened and released their juice and the lemongrass flavour has infused the liquid

Stage 2

strain the blackberries and lemongrass through a sieve, add 750ml of the juice back to the pan with the sugar and bring up to the boil (adding extra water if you did not have enough liquid after straining the blackberries)

Stage 3

when the liquid is boiling add the semolina in a steady stream stirring constantly to avoid lumps forming lower the heat and continue to stir for about 5-7 minutes, or until the semolina is cooked through and soft

Stage 4

remove the cooked semolina from the heat and beat with an electric whisk for about 10 minutes until it is lighter in colour and fluffy

Stage 5

spoon the mixture into serving bowls and leave to chill for 3-5 hours, or until set

Stage 6

serve with a spoonful of creme fraiche, cream or yogurt, or dairy free/vegan alternatives and a few fresh blackberries

Photos

Blackberry and lemongrass semolina pudding

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Recipe author

Added by: Ema at De Tout Coeur Limousin
Added on: 22nd October 2016

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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