Chocolate Semolina Pudding With Raspberry Puree |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe is from Mark Bittman's new book, Food Matters: A Guide to Conscious Eating with More Than 75 Recipes . Somewhere between a cake and pudding, this lovely dessert is served warm, with a simple raspberry puree that balances its richness. Other fruits that work well here include stone fruits, but (except for cherries) they have to be peeled first. Figure on about a pound of fruit for just over a cup of puree. Ingredients:
4 tablespoons butter, plus butter for the pan |
1/4 cup cocoa powder |
1/3 cup semisweet chocolate or 1/3 cup bittersweet chocolate, chopped |
1 cup whole-milk yogurt |
3/4 cup sugar |
1 cup semolina |
1/2 teaspoon baking soda |
1 teaspoon vanilla extract |
1 lb fresh raspberry |
sugar (optional) |
fresh lemon juice (optional) |
Directions:
1. Preheat the oven to 375°F Grease an 8- or 9-inch square baking pan. Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. Remove from the heat.
2. Beat the yogurt and sugar together in a large bowl. Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.
3. Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
4. When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.
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