350 ml (12 fl oz) white wine
300 ml (1/2 pt) water
1/2 lemon
1 orange
pinch salt
100 g (4 oz) semolina (or farina)
100 g (4 oz) sugar
3 eggs, separated
300 ml (1/2 pt) water
1/2 lemon
1 orange
pinch salt
100 g (4 oz) semolina (or farina)
100 g (4 oz) sugar
3 eggs, separated
method
1. Combine the wine, water, finely grated rinds of the lemon and orange, and the salt. Bring to the boil.
2. Add the semolina to the pan, stirring constantly. Reduce the heat and simmer gently for approximately 5 minutes, or until the mixture is thick and smooth.
3. Stir the sugar and juice of the orange into the semolina, and continue to cook, stirring, until the pudding boils again.
4. Remove the pan from the heat and stir in 2 egg yolks. Save the remaining yolk to use for another recipe.
5. Whisk the egg whites until they are stiff but not dry. Fold gently into the semolina, starting with just one spoonful and gradually adding the remainder.
6. Pour the pudding into one large or several small, wetted moulds.
7. Serve with fresh or poached fruit or with a warm or cold fruit puree.
2. Add the semolina to the pan, stirring constantly. Reduce the heat and simmer gently for approximately 5 minutes, or until the mixture is thick and smooth.
3. Stir the sugar and juice of the orange into the semolina, and continue to cook, stirring, until the pudding boils again.
4. Remove the pan from the heat and stir in 2 egg yolks. Save the remaining yolk to use for another recipe.
5. Whisk the egg whites until they are stiff but not dry. Fold gently into the semolina, starting with just one spoonful and gradually adding the remainder.
6. Pour the pudding into one large or several small, wetted moulds.
7. Serve with fresh or poached fruit or with a warm or cold fruit puree.
serving amount
serves 4
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