| Semolina, Lime & Pistachio Pudding |
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| Serves 2 |
| Ingredients: |
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75g Butter
150g Demerara Sugar
300ml Milk
1 ½ Cups Semolina
3 tablespoon Greek-style Yoghurt
175g Soland Pistachio Nuts, roughly chopped
Juice of 2 squeezed Limes
2 tablespoon Honey
285ml carton Whipping Cream, whipped
crystallized Lime or Angelica Pieces |
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| Method: |
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Melt butter, stir in sugar, then add milk and bring back to boil to form a foaming, butterscotch liquid.
Stir in Semolina, which will absorb the liquid, then lower heat and add the yoghurt. Beat well over a gentle heat for 2-3 minutes until light and fluffy, then remove and stir in the nuts and lime juice.
Leave to cool. Whip the cream, add honey to it and whip again until stiff.
Fold the cream into the Semolina mixture, turn into a dish, cover with cling film and refrigerate over night or for several hours before serving.
Decorate, if desired, with crystallized lime or angelica pieces. |
