Semolina Pudding with Strawberry & Cardamom Compote

• portioner: 4 servings

Ingredienser

FOR THE SEMOLINA

500g/ml milk

100g/ml heavy cream

2 tbsp granulated sugar zest of 1 lemon

100g semolina

FOR THE COMPOTE

200g strawberries

2 cardamom pods a pinch of freshly ground black pepper juice of 1 lemon

80g granulated sugar

Vejledning

Remove the green stems from the strawberries and cut into quarters.

Mix the strawberries with the cardamom, pepper, lemon juice and sugar, place in a pan on a high heat and bring to a rapid boil.

Allow to cook for 6-8 minutes until the mixture looks thicker, then remove from the heat.

Put the milk, cream, sugar and lemon zest in a pan on a high heat and bring to the boil.

Whisk in the semolina and stir until thickened; this will only take a few minutes.

Divide between four serving bowls and top with the strawberry compote. Eat while it is still warm.

Notater

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer