ORANGE AND YOGHURT SEMOLINA DESSERT WITH GINGER HONEY

When I was a student and lived in a student corridor (maybe it is called dorm but we did live in very long corridors, one on top of the other) I must have eaten hectolitres of yoghurt every month, it is one of the few foods I remember eating there. Most of us lived on it because it was cheap and quick, but it took me many years before I could eat it again and still I avoid yoghurt with muesli. I am far more fastidious now about which yoghurt I eat now and I almost always choose Greek yoghurt and eat it with acacia honey, that is pure pleasure to me.



I have now been thinking about making a semolina dessert but I wanted it to be lighter than it usually is, more fluffy if you know what I mean. I like semolina a lot but sometimes it can feel s a bit stodgy so one day when there was a a bit left over, I tried mixing it with yoghurt (Greek obviously) just to see how it was and I fell in love at the first spoon.



Here I have made a wintery semolina dessert with yoghurt and orange topped with honey and fresh ginger that adds a certain tang to the dish! I love it but then I love most things with Greek yoghurt and ginger. You can obviously use your favourite natural yoghurt as long as it isn't too thin.





ORANGE AND YOGHURT SEMOLINA DESSERT WITH GINGER HONEY
4 servings

80 g/2,8 oz semolina flour
600 ml/ 2,5 cup milk
5-6 tblsp sugar
1 orange, the grated zest of
5-6 heaped tblsp thick yoghurt, I used Greek
5 tblsp (or more) liquid honey
fresh ginger

- Cook semolina flour in milk together with sugar and orange zest until it has thickened, it takes bout 10-15 minutes.
- Let the semolina cool down a bit before mixing it with the yoghurt. Stir well.
- Grate fresh ginger finely, as much as you like, and mix it with the honey.
- Serve the semolina in small bowls and drizzle with the honey before serving.