Semolina Dumplings With Blueberry Cold Sweet Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
The article and picture in the Toledo Blade was adapted from Chef Thorsten Klett of Lufthansa Party Service and Desserts By the Yard by Sherry Yard Ingredients:
3/4 cup plus 2 tablespoons milk |
1 vanilla bean |
4 ounces semolina |
1 3/4 ounces butter |
1 egg |
1 egg yolk |
1 orange |
sugar |
poaching liquid: 2 quarts of water |
1 cup sugar |
1 cup champagne (optional) |
blueberries cold sweet soup |
1 cup blueberries |
1/2 cup sugar |
3/4 cup water |
1 tablespoon cornstarch in 1/4 cup water, to thicken if needed |
crystallized ginger (1 piece) or zest of one lemon |
Directions:
1. Make Blueberry Cold Sweet Soup first so it can cool.
2. -
3. Cut and remove vanilla-paste from bean.
4. Add to milk and bring to boil.
5. Stir to prevent burning.
6. Add semolina and butter until it thickens and removes freely from the pot.
7. Remove from stove.
8. Add egg, egg yolk, and one whole shredded orange peel.
9. Do not use the bitter white of the orange skin.
10. Shape in 2-inch oblong dumplings with spoon.
11. ===================
12. To cook dumpling in poaching liquid:
13. -
14. Combine water, optional champagne, and sugar in large saucepan.
15. Make sure poaching liquid covers dumplings.
16. Bring to a simmer.
17. Carefully place dumplings with slotted spoon into simmering liquid and cook for 5 minutes.
18. Drain and serve with blueberries in syrup.
19. -
20. To prepare blueberry soup:
21. -
22. Cook water with sugar.
23. Add 1 cup blueberries to warm.
24. Do not overcook.
25. Add crystallized ginger or zest of one lemon.
26. If blueberry soup is too thin, add 1 tablespoon cornstarch mixed with 1/4 cup water as a slurry and stir into sauce or syrup on medium heat to thicken.
27. It will be a thin sauce.
|
|