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.
