Semolina milk pudding

Ingredients

• Whole milk250 ml
• Wheat semolina30 g
• Vanilla bean1 piece
• Ripe banana (pulp)50 g

Allergens

Gluten, Milk

Method

1. Split the vanilla bean lengthwise and scrape out the seeds using the tip of a knife.
2. Pour the milk into a non-stick saucepan, adding both the seeds and the emptied pod.
3. Heat the milk over medium heat until it almost reaches a boil (about 85-90°C).
4. Remove the vanilla pod using kitchen tongs.
5. Pour the semolina in a steady stream into the hot milk, whisking vigorously to prevent lumps.
6. Cook over low heat for 5 minutes, stirring constantly with a wooden spoon until the mixture thickens visibly.
7. Meanwhile, mash the banana pulp with a fork until it becomes a smooth and consistent puree.
8. Remove the saucepan from the heat and fold the banana puree into the semolina, mixing well.
9. Divide the pudding into two individual small bowls.
10. Allow to cool to room temperature before serving to the child.