Pudding with semolina, cream cheese and apricot jam

Cooking time: 95’, Servings: 6-8, Difficulty Level: 3

Ingredients

For the pudding

  • 100 grams fine semolina
  • 500 ml milk
  • 100 grams butter
  • 100 grams sugar
  • 1 tablespoon vanilla powder
  • 1 pinch of salt
  • 3 eggs
  • 250 grams cream cheese
  • A little butter for the baking tin
  • A little flour for the baking tin
  • Attiki-Pittas apricot extra jam

Execution

  • In a pot, add the milk and bring it to boil.
  • Add the semolina, low the heat and stir until you get a thick semolina cream, easily pulling away from the pot sides.
  • Remove the cream from the heat and let it cool.
  • Preheat the oven to 180o
  • Blend the butter, sugar, vanilla and salt in a mixer until light and fluffy.
  • Add the egg yolks and continue mixing for extra 2-3 minutes.
  • Add the cream cheese and cold semolina cream to the mixer bowl.
  • Whip the egg whites into a stiff meringue and slowly add them to the semolina-cheese mixture and mix until the mixture is combined.
  • Butter and flour a non-stick baking tin, pour the mixture and bake for 50-60 minutes.
  • Serve the pudding warm and dress each piece with apricot jam.

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