Recipe

Semolina Dumplings With Blueberry Cold Sweet Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 4 months, 1 week 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 Prep:20m Cook:20m Servings:2	Mystic_rive
	from the toledo blade article

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Ingredients

¾ cup plus 2 tablespoons milk

1 vanilla bean

4 ounces semolina

1 ¾ ounces butter

1 egg

1 egg yolk

1 orange

sugar

Poaching liquid: 2 quarts of water

1 cup sugar

1 cup champagne (optional)

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Blueberries Cold Sweet Soup:

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1 cup blueberries

½ cup sugar

¾ cup water

1 tablespoon cornstarch in ¼ cup water, to thicken if needed

Crystallized ginger (1 piece) or zest of one lemon

Directions

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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Comments

knoxcop 4 months, 1 week ago said:
Wow! I'm not sure where I'd serve this, but I bet I could eat TONS of it, lol. Beautiful recipe.
--Kn0x--

dond 2 months ago said:
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?

trigger 2 weeks, 6 days ago 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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