A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cafe Amsterdam's Semolina Pudding with Red Currant Sauce
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- #5401
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Pudding
1 quart milk
3 1/2 ounces sugar
1 3/4 ounce butter
3 ounces semolina flour
Sauce
1 package (12.25 ounce size) fresh red currants
1/2 cup water
1/4 cup sugar
1 lemon, juiced
directions
Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens.
Put the pudding in 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes.
Puree mixture in a blender and then push through a strainer to get a smooth sauce.
Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.
added by
Gretta
nutrition data
511 calories, 19 grams fat, 78 grams carbohydrates, 12 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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