Ah, if only we had pudding instead of boring semolina porridge, our childhood would have been brighter and more fun, haha.
If you have never had anything tasty made with semolina, then this is for you! A surprisingly simple, very beautiful and tasty dessert that anyone can master.
I assure you, no one will guess that semolina is hiding under the caramel. All the residents of my house were completely ecstatic and they made me promise to double the portions next time. Ready? Set? Let’s go cooking!
We will need: (5 servings)
300 ml. of orange juice
2 tbsp. of vegetable oil
4 tbsp. of honey
175 grams of semolina
For the caramel
2 tbsp. of water
4.5 tbsp. of sugar
Mix the juice, honey and oil. Put it on the stove and bring it to a boil.
Remove from the heat, and add the flour: add it slowly, stirring constantly.
The composition should thicken. Cover it with the lid and set aside.
Pour water into the frying pan and add the sugar there. Cook over low heat, until almost all the water evaporates.
Increase the heat for a few seconds, after which the sugar should acquire a darkish shade. Do not burn the caramel, it is always better to remove it from the heat in advance than to re-do it.
Quickly (otherwise it will harden) pour it into the molds. I strongly recommend using silicone molds, since it is easier to remove the pudding from them. If the caramel has hardened, put it in the oven for a few minutes at 165C / 325F. The caramel should be slightly liquid, otherwise, it will not cover the pudding.
Chop the pistachios.
Add them on top of the caramel.
Add the semolina composition.
Cover with food film and put it in the refrigerator for an hour.
Take it out and serve it!
Tasty, very unusual and beautiful! Bon appetit!