Oakland House Cottages by the Side of the Sea

Semolina Pudding with blueberries, candied fennel, and mint: Dessert

Servings: 0

Ingredients:

• 

  1/2 cup Butter

• 

  4 cups Milk

• 

  1 cup Sugar

• 

  1 Cinnamon Stick

• 

  1/2 Vanilla bean

• 

  3/4 cup Semolina

• 

  2 teaspoons Orange zest

• 

  5 Eggs (seperated)

• 

  2 Egg Whites

Step 1:

Scald milk, sugar and spices. Pour semolina in stirring constantly. Cook on medium until thickened. Pull out spices and stir in butter and zest. Tember in the yolks. Whip the whites and fold into the mixture, spoon into decorative dishes and chill. Serve with the fresh blueberries, candied fennel and fresh mint chiffonade.

Step 2:

Candied Fennel: 2 bulbs fennel, chopped 2 cups sugar Boil sugar and water and fennel. Spread on sheet pan, cover with foil and bake until translucent. About 30 minutes at 350 degrees.