Chocolate Semolina Pudding With Raspberry Puree
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 4 tablespoons butter, plus butter for the pan
- 1⁄4 cup cocoa powder
- 1⁄3 cup semisweet chocolate or 1/3 cup bittersweet chocolate, chopped
- 1 cup whole-milk yogurt
- 3⁄4 cup sugar
- 1 cup semolina
- 1⁄2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 lb fresh raspberry
- sugar (optional)
- fresh lemon juice (optional)
directions
- Preheat the oven to 375°F Grease an 8- or 9-inch square baking pan. Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. Remove from the heat.
- Beat the yogurt and sugar together in a large bowl. Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.
- Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
- When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">