Semolina Pudding with Blueberry Sauce

1. 1

   To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan.

2. 2

   Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently.

3. 3

   Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce.

4. 4

   Keep the sauce warm while you make the pudding.

5. 5

   To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat.

6. 6

   When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream.

7. 7

   Continue whisking until all the flour is incorporated.

8. 8

   Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.

9. 9

   Set the strainer over a bowl, and scrape in the cooked semolina.

10. 10

    Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish).

11. 11

    The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.

12. 12

    Serve the pudding warm or at room temperature, topped with the blueberry sauce.

* Per serving · 4 servings · Values may vary.

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