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Want something fruity, velvety and refreshing after a good meal or with your coffee? Here’s my sister’s friend Lidya’s famous Two Layer Orange Semolina Pudding. Enjoy!
Ingredients:
Orange Pudding:
- 3 cups orange juice
- ½ cup sugar
- 3 heaping tablespoons corn starch
- Zest of 1 orange
Semolina Pudding:
- 4 cups milk
- 6 heaping tablespoons semolina
- 1 cup sugar
- 1 teaspoon vanilla extract
Garnish:
- ¼ cup sliced almonds, roasted (optional)
- 4 table spoons pistachio, crushed (optional)
Directions:
Make orange pudding first:
- Place orange juice, sugar and corn starch in a pot. Bring to a boil over medium heat, constantly stirring with a whisk. When it starts to boil, reduce heat, continue stirring. When it starts to thicken add the orange zest and remove from heat.
- Pour orange pudding into a 9 inch pie pan or any mold of similar size. Wait for the pudding to cool to room temperature. Cover and place in the refrigerator for 10-15 minutes.
Make semolina pudding next:
- Mix milk, semolina, sugar and vanilla in a pot, bring to a boil over medium heat, stirring constantly with a whisk. When it starts to boil, reduce heat and continue stirring until the pudding thickens. Remove from heat.
- Remove orange pudding from the fridge. Slowly pour the semolina pudding over the orange pudding covering the entire surface evenly. Set aside, let it cool to room temperature.
- Cover the pudding and place it in the refrigerator until ready to serve.
- Using a knife around the mold, loosen the sides. Cover the top of the pudding mold with a large serving plate. Invert it upside down.
- Sprinkle with ground pistachios (optional) or roasted sliced almonds (optional) before serving.
Notes:
- You can use individual pudding cups to set the puddings in.
AFIYET OLSUN!
BON APPETIT!
