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Budino di Semolino

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Course Dessert

Cuisine Italian

Equipment

• Saucepan, whisk, mixing bowl, serving cups or molds, plastic wrap

Ingredients

  

• Ingredients For the Budino:
• 1 cup semolina flour
• 4 cups milk or a dairy-free alternative like almond or oat milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter or coconut oil for dairy-free
• 1 teaspoon vanilla extract or zest of 1 lemon
• For the Toppings optional:
• Chocolate sauce caramel sauce, or fresh berries
• Whipped cream or coconut whipped cream for a dairy-free option

Instructions

 

• Prepare the Mixture
• In a saucepan, combine the milk, sugar, and salt. Place over medium heat and stir until the sugar dissolves.
• Gradually whisk in the semolina flour, ensuring there are no lumps.
• Cook the Mixture
• Continue to cook the mixture, stirring constantly with a whisk or wooden spoon until it thickens. This should take about 10-15 minutes.
• Once thickened, remove from heat and stir in the butter (or coconut oil) and vanilla extract (or lemon zest) until smooth.
• Transfer to Molds
• Pour the semolina mixture into serving cups or molds. Smooth the top with a spatula for an even surface.
• Allow the budino to cool slightly at room temperature.
• Chill
• Cover the cups or molds with plastic wrap and refrigerate for at least 2 hours, or overnight for the best texture.

Budino di Semolino, or semolina pudding, is a classic Italian dessert that’s not only easy to make but also incredibly versatile. Whether served plain, drizzled with chocolate sauce, or topped with fresh fruit, this creamy dish is sure to impress. From my own personal experience, it’s a delightful treat that can be customized to fit various dietary preferences. Let me show you how I make this delicious dessert.

Notes on What to Expect

You can expect a creamy, comforting dessert with a subtle sweetness that can be easily dressed up for any occasion. Its smooth texture makes it delightful, whether enjoyed alone or adorned with toppings. This dish is perfect for dinner parties or casual family meals and can be prepped ahead of time, making it a fantastic choice for busy schedules.

Budino di Semolino is a delightful way to enjoy a classic Italian dessert that can easily fit into various dietary preferences. So gather your ingredients, and let’s get cooking. Enjoy your delicious Budino, and remember that this dish is as versatile as it is tasty.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 2 hours (or overnight for best results)
• Total Time: 2 hours 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 210 per serving
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Saucepan, whisk, mixing bowl, serving cups or molds, plastic wrap.  Check out the right equipment and Ingredients that you need for making  Budino di Semolino   here

Ingredients

• For the Budino:
  • 1 cup semolina flour
  • 4 cups milk (or a dairy-free alternative like almond or oat milk)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract or zest of 1 lemon
• For the Toppings (optional):
  • Chocolate sauce, caramel sauce, or fresh berries
  • Whipped cream (or coconut whipped cream for a dairy-free option)
  •   Check out the right equipment and Ingredients that you need for making  Budino di Semolino   here

Step-by-Step Instructions

1. Prepare the Mixture

• In a saucepan, combine the milk, sugar, and salt. Place over medium heat and stir until the sugar dissolves.
• Gradually whisk in the semolina flour, ensuring there are no lumps.

2. Cook the Mixture

• Continue to cook the mixture, stirring constantly with a whisk or wooden spoon until it thickens. This should take about 10-15 minutes.
• Once thickened, remove from heat and stir in the butter (or coconut oil) and vanilla extract (or lemon zest) until smooth.

3. Transfer to Molds

• Pour the semolina mixture into serving cups or molds. Smooth the top with a spatula for an even surface.
• Allow the budino to cool slightly at room temperature.

4. Chill

• Cover the cups or molds with plastic wrap and refrigerate for at least 2 hours, or overnight for the best texture.

Variations

• Flavor Variations: Try adding cocoa powder for a chocolate version, or almond extract for a nutty flavor.
• Fruit Additions: Mix in some mashed banana, pureed berries, or grated carrots for a fruity twist.
• Dairy-Free: Substitute milk with any plant-based milk and use coconut oil instead of butter.

Tips and Substitutions

• Sweeteners: Feel free to use honey or maple syrup in place of granulated sugar for a different sweetness profile.
• Nut Allergies: For those with nut allergies, use soy or oat milk to ensure the dessert remains nut-free.
• Thickening: If the pudding is too thick, add a splash of milk to achieve your desired consistency.
•   Check out the right equipment and Ingredients that you need for making  Budino di Semolino   here

Nutritional Information (per serving)

• Calories: 210
• Protein: 6g
• Carbohydrates: 30g
• Fat: 8g
• Sodium: 150mg
• Fiber: 1g
• Sugar: 10g

Troubleshooting Tips

• Lumpy Pudding: If lumps form during cooking, use an immersion blender after removing it from heat to achieve a smooth texture.
• Too Thick or Too Thin: Adjust the amount of semolina flour or liquid based on personal preference. If it’s too thick, add more milk; if too thin, cook it a bit longer.