Budinca de gris cu vanilie, smochine si scortisoara

Budinca de gris o stii de cand erai copil! Dar nu asa! Cu galbenusuri batute spuma, vanilie, smochine caramelizate cu zahar si scortisoara si alune de padure deasupra. Secretul acestei budinci sta in galbenusurile batute cu zaharul pana devin spumoase si deschise la culoare. Pasul acesta transforma o simpla budinca de gris intr-o crema fina si catifelata! Vanilia si untul incorporate adauga acea nota parfumata si cremoasa care face diferenta, iar smochinele trase la tigaie cu zahar si scortisoara vin cu contrastul perfect: moi, aromate si usor caramelizate fara sa se striveasca! Servita calda direct din bol sau rece a doua zi, budinca de gris cu vanilie, smochine si scortisoara este desertul acela de toamna pe care il faci cat smochinele sunt inca in sezon.Si daca a trecut sezonul, inlocuieste smochinele cu mere caramelizate si scortisoara sau cu o lingura generoasa de dulceata de visine! In orice varianta este absolut delicioasa!

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INGREDIENTE (pentru 4 portii)

Pentru budinca:

100 grame gris
700 ml lapte
3 galbenusuri
60 grame zahar
1 lingurita esenta de vanilie
30 grame unt
un praf de sare

Pentru topping:

8 smochine
2 linguri zahar
1 lingurita scortisoara
Alune de padure

Intr-un bol incapator batem galbenusurile cu zaharul si un praf de sare folosind un tel sau mixerul pana amestecul devine deschis la culoare si spumos, aproximativ 2 minute. Adaugam grisul si laptele si amestecam bine.

Transferam compozitia intr-o craticioara si gatim la foc mediu, amestecand constant cu un tel pentru a preveni formarea cocoloaselor. Fierbem pana budinca se ingroasa, aproximativ 10-12 minute. Trebuie sa aiba o consistenta cremoasa si catifelata care curge usor din lingura.

Luam de pe foc si adaugam esenta de vanilie si untul. Amestecam bine pana untul este complet incorporat si budinca devine lucioasa si parfumata.

Transferam budinca in boluri de servire.

Pentru topping, intr-o tigaie punem zaharul si il lasam sa se caramelizeze usor la foc mediu. Adaugam smochinele taiate pe jumatate si scortisoara si le tragem la tigaie 2-3 minute pana devin usor moi si caramelizate dar isi pastreaza forma.

Asezam smochinele calde deasupra budincii si presaram putin sos de scortisoara si alune de padure.

Servim imediat calda sau lasam sa se raceasca si servim rece a doua zi, in ambele variante este absolut delicioasa!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de budinca de gris cu vanilie, smochine si scortisoara, te invitam sa incerci si alte retete inspirate:

Orez cu lapte cremos cu capsuni marinate si sirop de soc

Panna Cotta cu caramel sarat & nuci caramelizate

English version

Semolina Pudding with Vanilla, Figs and Cinnamon

You have known semolina pudding since you were a child. But not like this! With egg yolks beaten to a foam, vanilla, figs caramelised with sugar and cinnamon and hazelnuts on top. The secret of this pudding lies in the egg yolks beaten with sugar until they become light and fluffy. This step transforms a simple semolina pudding into a fine and velvety cream! The vanilla and butter incorporated at the end add that fragrant and creamy note that makes all the difference, while the figs pan-fried with sugar and cinnamon bring the perfect contrast — soft, aromatic and lightly caramelised without being crushed! Served warm straight from the bowl or cold the next day, semolina pudding with vanilla, figs and cinnamon is that autumnal dessert you make while figs are still in season. And if the season has passed, replace the figs with caramelised apples and cinnamon or a generous spoonful of sour cherry jam! In any version it is absolutely delicious!

INGREDIENTS (for 4 servings)

For the pudding:

100 grams semolina
700 ml milk
3 egg yolks
60 grams sugar
1 teaspoon vanilla essence
30 grams butter
a pinch of salt

For the topping:

8 figs
2 tablespoons sugar
1 teaspoon cinnamon
hazelnuts

In a large bowl beat the egg yolks with the sugar and a pinch of salt using a whisk or mixer until the mixture becomes light and fluffy — approximately 2 minutes. Add the semolina and milk and mix well.

Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a whisk to prevent lumps from forming. Cook until the pudding thickens — approximately 10-12 minutes. It should have a creamy and velvety consistency that flows easily from the spoon.

Remove from the heat and add the vanilla essence and butter. Mix well until the butter is completely incorporated and the pudding becomes glossy and fragrant.

Transfer the pudding into serving bowls.

For the topping place the sugar in a pan and leave to caramelise gently over medium heat. Add the figs cut in half and the cinnamon and cook for 2-3 minutes until they become slightly soft and caramelised but keep their shape.

Arrange the warm figs on top of the pudding and scatter a little cinnamon sauce and hazelnuts on top.

Serve immediately warm or leave to cool and serve cold the next day — in both versions it is absolutely delicious!

If you enjoyed this semolina pudding with vanilla, figs and cinnamon recipe, we invite you to try other recipes for inspiration: Creamy Rice Pudding with Marinated Strawberries and Elderflower Syrup, Salted Caramel Panna Cotta & Praline or Langos.

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