As the days grow shorter and the air turns crisp, there’s nothing quite like a comforting dessert to warm your soul. This creamy semolina dessert with a vibrant plum compote is a delightful treat that perfectly captures the cozy essence of autumn evenings. Its smooth, delicate texture paired with the sweet-tartness of aromatic plums makes it an ideal choice for both casual family dinners and elegant holiday gatherings.
This recipe delivers a light yet satisfying indulgence that’s surprisingly simple to prepare, transforming humble ingredients into a truly special dessert.
Ingredients (Serves 4):
For the Creamy Semolina Dessert:
- 600 ml (approx. 2½ cups) milk (full-fat recommended for richness)
- A pinch of salt
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- A piece of lemon zest (about a 2-inch strip, avoid the white pith)
- 125 g (approx. ¾ cup) durum wheat semolina (fine-grain)
- 50 g (approx. ¼ cup) granulated sugar
- 50 g (approx. 3½ tbsp) unsalted butter, cut into cubes
- 1 large egg white
For the Plum Compote:
- 600 g (approx. 1.3 lbs) fresh or frozen plums, halved, pitted, and sliced
- 50 g (approx. ¼ cup) granulated sugar (adjust to your plum’s sweetness)
- 1 tbsp fresh lemon juice
For Garnish (Optional):
- 1–2 tbsp chopped pistachios
- A sprinkle of purple sprinkles or decorative sugar crystals
Preparation:
- Prepare the Semolina Base: In a saucepan, bring the milk, a pinch of salt, the split vanilla bean (if using extract, add later), and lemon zest to a gentle boil over medium heat. Once boiling, slowly whisk in the semolina, stirring constantly to prevent lumps. Reduce the heat to low and continue to cook for about 5 minutes, or until the mixture thickens to a creamy consistency. Stir in the sugar and cubed butter until fully melted and combined. Remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming. Remove the vanilla bean and lemon zest.
In a separate, clean bowl, whisk the egg white until stiff peaks form. Gently fold the beaten egg white into the semolina mixture until just combined. Lightly moisten four individual molds (approx. 200 ml / ¾ cup capacity) with cold water. Spoon the semolina mixture into the molds, gently tapping them on the counter to settle the mixture evenly. Cover with plastic wrap and refrigerate for at least 3 hours, or ideally, overnight, until firm.
- Make the Plum Compote: In a saucepan, combine the sliced plums, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the plums soften but still hold their shape (about 10-15 minutes). The time will vary depending on if you use fresh or frozen plums. Let the compote cool completely.
- Assemble and Serve: To unmold the semolina dessert, briefly dip the bottom of each mold into warm water for a few seconds. Carefully invert each mold onto a serving plate. Garnish with chopped pistachios and purple sprinkles, if desired. Serve immediately with a generous spoonful of the plum compote on the side. This dessert is delicious both chilled and at room temperature.
Creamy Semolina Dessert with Plum Compote is ready to bring warmth to your table. Enjoy!
