Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel EN DE
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Dessert German European Vegetarian

Steffi's Semolina Pudding

Steffi's way with German semolina pudding: whipped egg whites folded into the hot milk and semolina at the end, rather than left out, for a lighter, airier pudding than the plain version.

Prep10 min
Cook10 min
Rest5 min
Servings4
Cook mode

Steffi's method for semolina pudding: the egg whites are whipped separately and folded into the hot milk-and-semolina base at the end, rather than left out entirely, for a noticeably lighter pudding than the plain version.

Ingredients

Written for a 1.5 L pot

Units
Temperature
Servings
4

Pudding

  • 500 ml whole milk
  • 50 g granulated sugar
  • 1 g fine salt
  • 5 ml vanilla extract, or the seeds of half a vanilla pod
  • 60 g fine semolina
  • 2 egg whites, from 2 eggs, about 60 to 70 g total; reserve the yolks for a custard or vanilla sauce

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Bring the milk, sugar, salt, and vanilla to a gentle simmer in a pot over medium heat.
  2. Whisking constantly, sprinkle in the semolina in a thin, steady stream. Reduce the heat and simmer gently for 5 to 6 minutes, whisking often, until thick and smooth with no raw semolina taste. Take it off the heat.
  3. While the semolina cooks, or just before it’s ready, whip the egg whites in a clean bowl to soft, glossy peaks; they should hold a floppy point when the whisk is lifted, not be dry or grainy.
  4. Working quickly while the semolina base is still hot, fold in about a third of the whipped egg whites to loosen the mixture, then fold in the rest in two additions, gently, keeping as much air in as you can.
  5. Spoon into bowls right away and serve warm, or let cool for 10 minutes and chill for a lighter, firmer set.

Notes

  • Fold, don’t stir. The whole point of whipping the whites is the air they carry in; stirring hard knocks most of it straight back out.
  • The base needs to be genuinely hot, not lukewarm, when the egg whites go in. Hot enough to set the egg proteins gently as they’re folded through is what gives this version its light, slightly mousse-like texture instead of a flat one; if the base has cooled too much before folding, do a very brief pass back over low heat first.
  • Good with a spoonful of stewed fruit, cinnamon sugar, or fresh berries on top.
  • Best fresh. It keeps a day in the fridge, covered, but the airiness the egg whites give it is most obvious right after making.

Good with

From Christoph Mayer

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