Semolina pudding with poppy seeds and plum sauce

Name: Semolina pudding with poppy seeds and plum sauce - Ioanina E.
Ingredients: 0.5 l milk; 2 packets of vanilla; 180 g sugar; 60 g semolina; 3 egg yolks; 2 egg whites; 3 tablespoons of ground poppy seeds; 400 g of plums cut into quarters; 1/2 lemon

Desert - Semolina pudding with poppy seeds and plum sauce by Ioanina E. - Recipia

To prepare a delicious semolina dessert with plum sauce, we need to focus on each step of the recipe to achieve a savory result. We start by preparing the semolina mixture. In a large pot, we put the milk together with the vanilla sugar and 100 grams of sugar. We bring the mixture to a boil, stirring constantly to ensure that the sugar dissolves completely. Once the milk boils, we gradually add the semolina, stirring continuously to prevent lumps from forming. We simmer this mixture on low heat, stirring until the semolina absorbs the milk and thickens, becoming a smooth cream. Meanwhile, we take care of the eggs. We separate the egg whites from the yolks. Beat the egg whites until stiff and shiny using a mixer. In another bowl, we whisk the yolks with a bit of sugar until the mixture becomes creamy and light in color. When the semolina is ready, we take the pot off the heat and gradually add the whisked yolks and beaten egg whites, gently mixing to incorporate the air from the egg whites. Finally, we add the ground poppy seeds, which will provide a unique taste and texture. We continue to stir on low heat until the mixture thickens, then pour it into molds. I chose mugs for a rustic look, but you can use any shape you want. After filling the molds, we let them cool for a few hours so that the dessert sets. For the plum sauce, we take care of the fruit. We pit the plums and cut them into quarters. In a small pot, we put 10 tablespoons of water and add the remaining sugar. We bring the mixture to a boil, and when the sugar has dissolved, we add the plums along with the juice from half a lemon. We simmer over medium heat until the plums become tender and release their aroma. If you are using canned plums, like I did, you can add the syrup for extra flavor. For every 10 tablespoons of syrup, add a tablespoon of sugar and simmer the mixture before adding the plums. Once the sauce is ready, we let it cool slightly. We serve the semolina dessert cold, topped with warm or cold plum sauce, depending on your preference. This dessert is perfect for any occasion, being not only tasty but also a true visual delight!