Tri-Color Semolina Pudding
Looks pretty, but you are free to prepare either only white or brown-to make life easier. A light pudding with semolina.
Servings 6 Servings
Calories 250kcal
Ingredients
Orange Layer
- 300 grams pumpkins peeled, coarsely chopped
- 50 grams sugar
White Layer
- 500 millilitres milk
- 70 grams semolina 4,5 table spoons
- 90 grams sugar 4,5 table spoons
- 2,5 grams vanilla half a packet
- 10 grams butter optional
Brown Layer
- 550 millilitres milk
- 70 grams semolina 4,5 table spoons
- 90 grams sugar 4,5 table spoons
- 10 grams cocoa
- 2,5 grams vanilla half a packet
- 10 grams butter optional
Garnish
- 100 grams walnuts optional
- 2 tablespoons coconut flakes optional
Instructions
Orange layer
- Peel and cut the pumpkin to small pieces. Add the sugar on top. Cook slowly over low heat. When the pumpkins are cooked enough to be mashed remove from heat. Mash the pumpkins until smooth.
- Wet the dishes you choose to use and pour out the water if any left inside. You can use single serving bowls or a rectangular dish, totally up to you.
- Cover the bottom of the dish with mashed pumpkins. If necessary make sure they are evenly flat by pressing down gently using the bottom of a glass or another tool.
White Layer
- It is a good idea to measure all the ingredients beforehand.
- Add the semolina and the milk in a pot. Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
- Then immediately add the sugar, butter and vanilla. Mix well until combined.
- Pour the semolina pudding on top of the mashed pumpkins. Shake or pat gently to make the pudding flat and even.
Brown Layer
- Then start the brown layer. You can use the same pot after rinsing. It is a good idea to measure all the ingredients beforehand.
- Again add the semolina and the milk in a pot. This time there is 550 millilitres of milk as you will be using cocoa and it will need extra milk.
- Cook over medium heat while continuously mixing with a wire whisk. Cook until it gets a pudding thickness and remove from heat.
- Then immediately add the cocoa, sugar, butter and vanilla. Mix well until combined.
- Pour the cocoa pudding on the white semolina puddings. Again shake or pat gently to make the pudding flat and even in the dish(es).
- Wait in room temperature until the puddings cool down. Then put them into the fridge.
- Before serving, if you like, flip upside down each dish on a plate carefully. Sprinkle some coconut flakes on top or place a few walnuts. Serve chilled.