Today is the first day of World Breastfeeding Week and like last year I’m organizing a food blogging event to celebrate. Joining is easy, just make a sweet dish that contains milk (either dairy or non-dairy). Could be as easy as making muffins 🙂
I’m currently on holiday in Croatia and between the kids and the heat I didn’t feel like standing in the kitchen too much so I’m reusing a recipe I blogged about 18 months ago 😉 You too can use a dish you already blogged about as long as you repost the recipe and link back to the event. You have until next Saturday…looking forward to your entries 🙂
Ginger and orange semolina pudding with blood orange sauce
400 ml (1 â…” cup) milk
100 ml (3 â…“ fl oz) whipping cream
1 tbs grated fresh ginger
1 tbs (blood) orange zest
50 g (1 Â¾ oz) semolina
40 g (1 â…“ oz) sugar + extra
6 cut out blood orange segments
Heat the milk, cream, ginger and orange zest until nearly boiling. Turn off the heat and let it steep for 15 minutes. Strain the milk and cream mixture and fill it up with milk until you have 500 ml in total.
Mix the semolina and sugar. Add the mixture to the hot milk whilst stirring. Bring to a boil and allow to cook. Cook and stir for 3-5 minutes. Rinse a non-stick muffin pan with cold water and pour the mixture in 6 of the cups. Sprinkle with sugar to prevent the forming of a crust. Allow to cool to room temperature. Chill in the fridge for a few hours.
Unmold each pudding by turning the pan upside down and massaging it in a circular motion. Let the pudding slide onto your hand and place it on a slighty wet soup plate. Correct the position if necessary. Place an orange segment on top. Pour blood orange sauce around it.
Blood orange sauce
225 ml (1 cup) blood orange juice
25 ml (1 tbs + 2 ts) lemon juice
1 tbs ginger syrup
5-10 g (Â¼ oz) potato starch
Bring the blood orange juice, lemon juice and ginger syrup to a boil. Mix the potato starch with a little bit of water until lump free.
Add the potato starch water mix to the juice whilst stirring. Allow to cook for 1 minute. Allow the sauce to cool down completely, stirring occasionally.