Pistachio Semolina Pudding

Instructions

1. Step 1

   Combine the whole milk, semolina, granulated sugar, and salt in the saucepan. Whisk until smooth before turning on the heat.

   Ingredients used: 100.0 gr Granulated Sugar, 0.5 gr Salt, 90.0 gr Semolina, 960.0 ml Whole Milk

   Cookware: saucepan, whisk

2. Step 2

   Cook over medium heat, whisking frequently, until the mixture begins to bubble and noticeably thicken.

   Timer: 8 min (fixed)

   Cookware: saucepan, whisk

3. Step 3

   Reduce to low heat and cook, stirring constantly with the rubber spatula, until the pudding is thick enough to coat the spatula.

   Timer: 3 min (fixed)

   Cookware: rubber spatula, saucepan

4. Step 4

   Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and 20 gr of pistachio until the butter has melted.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Pistachio, 14.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: rubber spatula, saucepan

5. Step 5

   Divide the pudding among the serving bowls and let it cool briefly, then refrigerate until cold and set.

   Timer: 135 min (fixed)

   Cookware: serving bowl

6. Step 6

   Sprinkle the remaining 40 gr of pistachio over the chilled puddings before serving.

   Ingredients used: 40.0 gr Pistachio

   Cookware: serving bowl