Moroccan Orange Blossom Semolina Pudding (Harissa-Spiced Fudge Bites)

Allergens

Nuts (almond milk), Dairy (optional butter)

Ingredients

• 1 cup fine semolina
• 2 cups almond milk (substitute: coconut or cow's milk)
• 1/2 cup orange blossom water
• 1/4 cup maple syrup
• 1/4 tsp sea salt
• 1 tbsp butter, for greasing
• 1 tsp ground cinnamon (substitute: nutmeg or ginger)
• 1 tsp ground ginger (substitute: cardamom or cloves)
• 1/2 tsp ground cayenne pepper (adjust to taste)
• 1/4 cup dark chocolate, chopped

Instructions

1. a. In a medium saucepan, combine the semolina, almond milk, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened and creamy (about 7 10 minutes). b. Remove from heat and mix in orange blossom water, maple syrup, cinnamon, ginger, and cayenne pepper. Stir well to ensure even distribution of spices. c. Grease two ramekins or dessert dishes with butter and divide the semolina pudding mixture between them. Refrigerate for at least 2 hours or until set. d. In a double boiler, melt the chocolate over low heat until smooth. Transfer to a piping bag fitted with a small, plain tip. e. Remove ramekins from the fridge and pipe concentric circles of fudge onto the surface of each pudding. Use a toothpick or skewer to create swirls for added visual appeal. f. Garnish with a sprinkle of ground cinnamon or cocoa powder, if desired.

Chef’s Insight

The contrast between the creamy semolina pudding and rich harissa-spiced fudge bites creates a delightful sensory experience.

Notes

For a gluten-free option, ensure that the semolina used is certified gluten-free.