Recently I was blog hopping and came across this dessert. I had never heard of semolina pudding before and the combination of blood orange and ginger intrigued me. In fact, I highly recommend you read the blog I got it from because she goes into how she got this combo of flavors together and has tried it in different recipes. It's blood orange season right now, so I figured I should do it before they were gone. I also happened to have a small amount of extra semolina lying around.
One thing you'll see in Linda's blog is a much nicer picture/presentation. I had poured my pudding into my PC prep bowls and could not flip one out so that it kept its shape. So I left the other three in the bowls and put the sauce on top.
The oranges I got were very red and delicious. They were also very small. I had gone to the farmers' market on Sunday and found only one person who was selling at $3/lb! And his oranges turned out awful. Later in the day we had gone up to Ikeda's in Auburn and they had them for 69 cents/lb. I got a bag of these small beauties and they were so much better. I had hoped, though, to get a couple that weren't absolutely red. I really love the look of blood orange sections when they have a kind of bleed from light orange through to the dark red 'kernels' (is that the right word?).
The pudding itself was a new texture experience. Semolina flour is a grainier than baking flour, so the pudding had the slight grainy texture. But it was not unpleasant. The pudding itself had a very subtle flavoring of the orange/ginger. I definitely enjoyed it better with the tart sauce with each spoonful.
I later researched semolina pudding on the internet and saw many other flavor variations. I think I will be trying some of them in the future.
Blood Orange/Ginger Semolina Pudding
400 ml (1 ⅔ cup) milk
100 ml (3 ⅓ fl oz) whipping cream
1 tbs grated fresh ginger
1 tbs (blood) orange zest
50 g (1 ¾ oz) semolina
40 g (1 ⅓ 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.