I love a good semolina dessert. This time it is highly flavoured with roses. It is often served during Ramadan.
Watching some FB Reel by iamnotachef and discovered a semolina pudding with rosewater. I am a huge fan and have rosewater, rosesyrup and rose petals at home.
Lets make a rose festival. I made it my own way - not so sickly sweet. I exchanges the amount of sugar in the semolina pudding with Chunky flavour and a tablespoon of rosesyrup. I added an eggyolk at the end to make the dessert more creamy. An extra dash of rosewater blended in. The rose flavour is present now.
I put the semolina pudding in two separat dishes. I will give on to my neighbor later. They have to cool down first. Otherwise the whipped cream will melt on top.
Next step was preparin a syrup. As the name says, it is mostly sugar and water. Usually lots of white caster sugar. But I choose coconut flower sugar. My syrup is dark, but its a nice contrast. Rosewater and lemon were added.
Chopped pistacchios and some rosebuds for garnish later.
Ingredients for 4:
600 ml whole milk
Pinch of salt
3 g Chunky flavour vanilla
1 tbsp rose syrup
80 g fine wheat semolina
1 egg yolk
Syrup:
150 mk water, 3 tbsp coconut flower sugar
1/2 lemon, 3 slices lemon peel
2 tbsp rosewater
Chopped pistacchios, dried rosebuds
No comments:
Post a Comment