Semolina Pudding with Fruit Compote

Category: Dessert




  1. Fill a bowl with cold water and soak the gelatin leaves in it.

  2. Put the milk, grated orange peel, vanilla pod and sugar into a pot, set it onto the hob and bring to a boil on the highest setting. When the milk boils, take the pot off the cooking zone, add the semolina while stirring constantly and allow to thicken slightly.

  3. Take the gelatine out of the water, squeeze it out slightly and add it to the semolina mixture, stirring constantly. Then allow the mixture to cool to room temperature.

  4. Pour the cream in a mixing bowl and beat with a hand mixer until stiff. When the semolina mixture has cooled, fold in the cream. Fill the mixture into the chosen bowls and chill for about 1 hour.

  5. In the meantime, wash the fruit, peel if needed and cut into large pieces.

  6. For the compote, put the butter and sugar in a pot on the hob and melt with the special “melting” function. Add the fruit and boil until it thickens slightly. Douse with the alcohol.

  7. Slit the vanilla pod open lengthwise and scrape the pulp out. Add the vanilla pulp to the fruit and allow to boil down into a compote. Stir several times during this process.

  8. Take the semolina puddings out of the fridge and serve with the fruit compote.



Ingredients (for 4 servings):

For the semolina pudding:

Peel from one organic orange

1 vanilla pod

40 g soft wheat semolina

50 g sugar

250 ml cream

2 leaves gelatin

1 pinch salt


For the fruit compote:

50 g butter

150-300 g sugar

250 g fruit (such as plums, cherries, raspberries, strawberries)

1 vanilla pod

3 tbsp. high-percentage alcohol


Appliance: Hob


Nutritional information

Carbohydrates 443 g

Protein 12 g

Fat 109 g


Calories / bread units

Recipe 2965 kcal

Portion 741 kcal

Portion 9.2 BU