Cook the Book: Chocolate Semolina Pudding with Raspberry Puree

Name: Cook the Book: Chocolate Semolina Pudding with Raspberry Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 57 grams 1/3 cup semisweet or bittersweet chocolate, chopped; 4 Tbsps (1/2 stick) butter, plus butter for the pan; 59 milliliters cocoa powder; 454 grams fresh raspberries; 237 milliliters semolina; 237 milliliters whole-milk yogurt; 177 milliliters sugar; 1 teaspoon vanilla extract

Cook the Book: Chocolate Semolina Pudding with Raspberry Puree might be just the dessert you are searching for. This recipe makes 9 servings with 261 calories, 5g of protein, and 8g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up cocoa powder, whole-milk yogurt, raspberries, and a few other things to make it today.

Instructions

Preheat the oven to 375°F. Grease an 8- or 9- inch square baking pan.

Equipment you will use

Baking Pan

Oven

Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth.

Ingredients you will need

Bittersweet Chocolate

Cocoa Powder

Butter

Equipment you will use

Frying Pan

Remove from the heat.

Beat the yogurt and sugar together in a large bowl.

Ingredients you will need

Yogurt

Sugar

Equipment you will use

Bowl

Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended.

Ingredients you will need

Baking Soda

Chocolate

Semolina

Vanilla

Butter

Spread the batter in the prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until the pudding is lightly browned, about 30 minutes.

Equipment you will use

Oven

Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.

Ingredients you will need

Lemon Juice

Raspberries

Seeds

Sugar

Equipment you will use

Food Processor

Sieve

Blender

Spatula

When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.

Ingredients you will need

Berries