Semolina Dumplings With Blueberry Cold Sweet Soup Recipe

Semolina Dumplings with Blueberry Cold Sweet Soup

From mystic_river1 16 years ago

The article and picture in the Toledo Blade was adapted from Chef Thorsten Klett of Lufthansa Party Service and Desserts By the Yard by Sherry Yard

Make Blueberry Cold Sweet Soup first so it can cool.
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Cut and remove vanilla-paste from bean.
Add to milk and bring to boil.
Stir to prevent burning.
Add semolina and butter until it thickens and removes freely from the pot.
Remove from stove.
Add egg, egg yolk, and one whole shredded orange peel.
Do not use the bitter white of the orange skin.
Shape in 2-inch oblong dumplings with spoon.
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To cook dumpling in poaching liquid:
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Combine water, optional champagne, and sugar in large saucepan.
Make sure poaching liquid covers dumplings.
Bring to a simmer.
Carefully place dumplings with slotted spoon into simmering liquid and cook for 5 minutes.
Drain and serve with blueberries in syrup.
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To prepare blueberry soup:
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Cook water with sugar.
Add 1 cup blueberries to warm.
Do not overcook.
Add crystallized ginger or zest of one lemon.
If blueberry soup is too thin, add 1 tablespoon cornstarch mixed with ¼ cup water as a slurry and stir into sauce or syrup on medium heat to thicken.
It will be a thin sauce.

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trigger ate it and said...
The first time I had this was on a cruise. Now I have the recipe so I can enjoy this wonderful creation at home.
Michael
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dond 16 years ago
I like the addition of the orange. Do you use a Microplane to zest the orange? I find that this allows you to get all of the flavor and none of the bitter orange pith. The Microplane is one of the greatest tools you can have in the kitchen, and it isn't even really a kitchen tool.

In place of, or in addition to, the orange, you could slip in a little Citrónge (Mexican orange liqueur), orange Cointreau, or even some Orange Curaçao. I mean, you're already using champagne, so why not go completely off the deep end?
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knoxcop 16 years ago
Wow! I'm not sure where I'd serve this, but I bet I could eat TONS of it, lol. Beautiful recipe.
--Kn0x--
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mystic_river1 Bradenton, Florida

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Reviewed by 2 people

The first time I had this was on a cruise. Now I have the recipe so I can enjoy this wonderful creation at home.
Michael

trigger in loved it

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