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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
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Hey everybody...
Cooking cub
ghostbear2k writing and I have a quick and easy recipe for you.Nope, not pasta ;)
A nice semolina pudding that hasn't the texture of a tile adhesive but is a bit more fluffy.
No matter if you are eating it warm or cold, with sugar and cinnamon sprinkled on top, with some kind of topping or without, it alwayswill taste nice. :3
Personally I love semolina pudding, if it isn't too firm or stodgy. Already loved it as a kid, still like it today. Yeah... cub...I know, I know. ;)
It contains egg that isn't fully cooked, so I advise using only fresh eggs and that you eat it with 1-2 days, just to be on the safe side.
Ingredients:
50g Semolina (soft wheat)
~500ml whole milk (or non-diary milk if you prefer)
1/2 bag vanilla sugar (or even better: homemade vanilla sugar by just adding scraped out vanilla pods (e.g. leftover from from baking) to sugar and leaving them in for some time)
sugar after your taste
1 large egg
1 pinch of salt
Preparation:
In a large enough pot, heat up 500ml of whole milk, a pinch of salt, vanilla sugar and sugar and bring to a boil.
Sprinkle in the semolina, stir and bring to a boil again, all while continuing to stir.
Take the pot off the heat, then cover it and let it rest for 5 minutes
During that time, crack open an egg, separate the yolk from the egg white.
Beat the egg white into a firm, yet fluffy foam (a cut in the foam should remain visible, then it has the right texture.)
Stir the yolk into the hot pudding, then gently fold in the beaten egg white.
Serve warm or cold, with a topping or without :3
Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 849px
File Size 520.9 kB
For those who might have a concern about the partly raw egg, you can pasteurize your own eggs at home if you happen to have a sous vide immersian heater.
Set your Sous Vide temperature to either 134.6 or 135 degrees.
Simply place your raw eggs in the shell directly into the water.
At the lower temperature, let them stay in the water for 2 hours. At the higher temperature, let them remain for 75-80 minutes.
Cool them off and place back in the refrigerator, and use them as you normally would.
The egg whites will become slightly cloudy and a wee bit thicker, but they will still work normally in nearly everything. Wuff hasn't tried them in a meringue though, and that's probably the toughest test.
You ought to use the pasteurized eggs within a couple days for best results.
Bon Appetite!
Set your Sous Vide temperature to either 134.6 or 135 degrees.
Simply place your raw eggs in the shell directly into the water.
At the lower temperature, let them stay in the water for 2 hours. At the higher temperature, let them remain for 75-80 minutes.
Cool them off and place back in the refrigerator, and use them as you normally would.
The egg whites will become slightly cloudy and a wee bit thicker, but they will still work normally in nearly everything. Wuff hasn't tried them in a meringue though, and that's probably the toughest test.
You ought to use the pasteurized eggs within a couple days for best results.
Bon Appetite!
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