Ginger and orange semolina pudding with blood orange sauce

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

serves 6

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 ¾ 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 (¼ 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.

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8 Responses to Ginger and orange semolina pudding with blood orange sauce

  1. Rosa says:

    So pretty! A delicious and refreshing dessert!

    Cheers,

    Rosa

  2. Ginny says:

    Gorgeous! Enjoy your vacation!

  3. Looks delightfully refreshing – would like to try it to add to my “Pudding Practice” series coming up.

  4. Di says:

    That blood orange sauce is such a gorgeous color! I totally understand not wanting to cook/bake in the heat. Even with air-conditioning it’s pretty miserable here. That’s why I’m thinking ice cream again for my entry. =) Hopefully I’ll get it done today. Enjoy your holiday!

  5. elra says:

    What a delicious dessert Linda. Look so smooth and silky!z

  6. natalia says:

    Dear Linda I’m glad you are in vacations right now !I just saw you post on breastfeeding and I’ll try to join before saturday !! I’m a convinced breastfeeder !

  7. Dorothy says:

    yummm blood oranges are so good in everything!

  8. Hannah says:

    I’ve had a bag of semolina sitting around for ages, and I just haven’t been able to figure out what to do with it… I think I finally solved that problem! Definitely bookmarking this recipe. 🙂

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